Ingredients
Scale
- 1 1/2–2 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 1 cup heavy cream or half-and-half
- 1 (16 oz) can refrigerated biscuit dough, cut into quarters
Instructions
- Place chicken, onion, carrots, celery, and garlic in slow cooker. Sprinkle thyme, parsley, salt, and pepper over top.
- Pour chicken broth over ingredients. Cover and cook on low 6–7 hours or high 3–4 hours.
- About 30 minutes before serving, remove chicken and shred with forks.
- Return shredded chicken to slow cooker. Add peas and cream, stirring to combine.
- Cut biscuit dough into quarters and drop over top of chicken mixture.
- Cover and cook on high 30–45 minutes until dumplings are puffed and cooked through.
- Adjust seasoning if needed and serve warm.
Notes
- Frozen chicken can be used; cook on high for full 4 hours.
- Recipe can be prepped ahead and stored overnight in fridge.
- Leftovers keep up to 3 days in fridge; reheat gently with added broth if needed.
- Homemade dumplings can be used instead of biscuit dough.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American