Ingredients
For the Chicken Base
2 lbs boneless, skinless chicken breasts or thighs
1 medium onion, finely chopped
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp dried thyme, or 1 tbsp fresh thyme
½ tsp paprika, adds color and depth
2 cans cream of chicken soup, 10.5 oz
1 can chicken broth, 14 oz
1 cup frozen peas, add at the end
For the Dumplings
1 can refrigerated biscuits, 16 oz (like Pillsbury Grands)
1½ cups homemade biscuit dough, see tip below
Optional Add-Ins
1 cup corn or diced potatoes, for more body
2 tbsp parsley, chopped
Dash hot sauce, to balance the richness
Instructions
Steps
1-Layer ingredients: Layer ingredients: in your slow cooker (6-quart or larger), add onion, carrots, celery, garlic, chicken, cream of chicken soup, chicken broth, salt, pepper, thyme, and paprika. Stir gently to combine.
2-Cover and cook on LOW for 6-7: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and cooked through.
3-Shred the chicken: Shred the chicken: remove chicken with tongs and shred using two forks (or a meat shredder tool). Return it to the crockpot and stir to mix with the sauce.
4-Add dumplings: Add dumplings: if using canned biscuits, cut each into 6 small pieces. Drop the pieces evenly over the chicken mixture (don’t stir them in).
5-Finish cooking: Finish cooking: cover and cook on HIGH for 1 hour, or until the dumplings are puffed up and cooked through. Avoid lifting the lid too often – steam helps cook the dumplings.
6-Add peas and serve: Add peas and serve: stir in peas and cook for another 5-10 minutes. Garnish with parsley before serving.
Last Step:
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