Description
A comforting dish blending tender chicken, fluffy dumplings, and a rich gravy, perfect for family gatherings.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (or chicken thighs)
- 1 cup yellow onion (diced)
- 1 cup carrots (peeled and sliced)
- 1 cup celery (sliced)
- 4 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup (do not dilute)
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp black pepper (freshly ground)
- 1/2 tsp salt (or to taste)
- 1 can (16.3 oz) refrigerated buttermilk biscuits (8-count can)
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup frozen peas (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Combine Ingredients: Place the chicken breasts, diced onion, sliced carrots, and celery into the crockpot. Pour in the chicken broth, followed by the condensed cream of chicken soup. Season with thyme, garlic powder, black pepper, and salt. Stir gently to combine.
- Slow Cook the Chicken: Cover the crockpot with its lid. If using the low setting, cook for 360 minutes; if using high, cook for 180 minutes, until the chicken is tender and easily shreds with a fork.
- Add Dumplings and Finish: Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the pot. Cut the biscuits into quarters and add them to the creamy mixture. Coat the dough in the sauce, cover, and cook on high for an additional 30 minutes or until the dumplings are cooked through.
Notes
Use quality ingredients for the best flavor. You can experiment with different herbs, such as rosemary, or add a splash of lemon juice for a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg