Place the boneless skinless chicken thighs into the slow cooker. Spread them out so the cooking juices circulate evenly around the chicken (visual cue: pieces are in a single layer).

Add the cream of chicken soup, chicken broth, carrots, celery, onion, garlic, garlic powder, onion powder, thyme, salt, and black pepper to the slow cooker. Stir gently just to combine (visual cue: vegetables and herbs are suspended in the creamy liquid).

Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender. You’ll know it’s ready when the chicken pulls apart easily with a fork (visual cue: broth looks thick and bubbling gently).

Remove the chicken from the slow cooker and shred it with two forks, then return the shredded chicken to the pot. Keep the broth and vegetables mixed as you return the chicken (visual cue: shredded strands distribute throughout the creamy mixture).

Stir in the frozen peas and taste to adjust seasoning. Let the mixture look evenly speckled with peas (visual cue: peas start to brighten as they warm through).

Place the quartered refrigerated biscuit pieces on top of the chicken mixture, then cover. Distribute them across the surface so they steam instead of clumping (visual cue: biscuits sit like small chunks above the broth).

Cook on high for 1–1.5 hours until the biscuits are cooked through and fluffy. Keep the lid on during cooking (visual cue: biscuit pieces look puffed and set, not doughy).

Serve immediately and garnish with fresh parsley. Finish with a fresh-green sprinkle right before eating (visual cue: parsley adds contrast over the creamy surface).