CROCK POT CHUNKY CHICKEN STEW AND BISCUITS

CROCK POT CHUNKY CHICKEN STEW AND BISCUITS 1 -2 C chicken cooked 1 c rice cooked 2 cups frozen vegetables 3-4 c chicken broth ¼ c onions sliced 2 tsp garlic minced 1 tsp butter oil or coconut oil 1 c heavy whipping cream or half and half 3 tbsp cornstarch 1 tsp dried chili flakes optional as desired salt and pepper 1 c cheddar shredded 1 pkt biscuit dough prepare according to the directions on packet Put diced chicken into the slow cooker bowl Add the onions and garlic to the slow cooker bowl. (*note: If you are using an Instant Pot, you can saute the chicken and onions on the "saute" button to brown and soften before adding the rest of the ingredients and then pressing the "slow cooker" function.) Add the frozen vegetables Add the broth Cook on low for 4 - 5 hours on high, 7 - 8 hours on low Mix the whipping cream and cornstarch together until smooth and add it to the slow cooker bowl, give it a stir. Pinch small amounts of biscuit dough and drop them on the top of the stew. When complete, sprinkle with the cheddar. Let it cook another hour.