Chicken and Vegetables - Spray the insert of a 6 or 7-quart slow cooker with cooking spray, place the chicken inside (if your chicken breasts are very large, you will need to cut them so each piece is ~⅓ pound so they cook through evenly), sprinkle the onions, carrots, garlic over the top, sprinkle the thyme, rosemary, bouillon, salt, and pepper evenly.

Slowly pour the broth in, cover with a lid, and cook on LOW for about 6-7 hours, OR on HIGH for 3-4 hours, or until the chicken is done. Cooking Tips - Chicken is done when it reaches 165F, measured with a thermometer (don't guess), and it will shred easily. All slow cookers have different heat output and power so cook time always has a large range. Cook until done, but don't overcook it or it will be dry and tough.

Biscuits - About 30 to 40 minutes before the chicken is done, make the biscuits. Preheat your oven to 425°F. Tip - If you're using refrigerated store bought biscuit dough, bake according to package directions.

To a large bowl, whisk together the flour, baking powder, and salt.

Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until the mixture resembles coarse crumbs.

Pour in the milk, reserving 1 tablespoon, and stir until just combined.

Turn the dough out onto a clean, floured surface (like your countertop) and gently knead it a few times until it comes together.

Pat the dough out to about 1-inch thickness. Fold the dough into ⅓ sections into itself, and repeat twice more. Then roll the dough back into a 1-inch thickness. Tips - You want to be able to see chunks of the butter throughout the dough. The more times you fold the dough, the more flaky layers you will get. However, there is a balance of not overworking the dough. The butter also should be cold going into the oven because it's the cold butter with the hot oven that causes air pockets, or flakiness, in the biscuits.

Use a biscuit cutter or a drinking glass to cut out biscuits. A 2-inch cutter will yield 10 biscuits. Reroll the dough, as necessary.

Place the biscuits on a baking sheet lined with parchment paper. Using the reserved tablespoon of milk, gently brush the tops of the biscuits with milk. Tip - You can also sprinkles some flaky salt on top for an extra crunch of salt if desired.

Bake for 12-15 minutes, or until the biscuits are golden brown on top, rotating pan once midway through baking if desired. The biscuits can rest on the baking sheet when they're done.Tip - All ovens vary and this is a hot oven with delicate dough so keep an eye on them so they don't burn.

Shredding the Chicken - When the chicken is done, remove it from the slow cooker and shred it on a cutting board using two forks. Return the shredded chicken to the slow cooker.

Sauce - In a small bowl, whisk together the heavy cream and cornstarch until the cornstarch dissolves. Stir the cream mixture (called a slurry) into the slow cooker. This helps thicken the sauce.

Add the frozen peas and corn and stir to combine. Cover and cook on high for an additional 20-30 minutes or until the sauce is thicker, or as long as desired. Taste for seasoning balance and if desired, add additional salt, pepper, herbs and spices, or a pinch of red pepper flakes for some heat. Tip - If you used reduced sodium broth, chances are it will need some salt, so don't be afraid to add it.

Serving - Place the biscuits on top of the chicken and veggies, optionally sprinkle with chopped parsley and serve immediately.