Description
A comforting dish of tender chicken and fluffy dumplings simmered in a rich, creamy broth, perfect for cozy family dinners.
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 at the bottom of your crockpot. Add the diced onions, sliced carrots, and celery on top. Pour in the chicken broth and add the cream of chicken soup. Sprinkle the thyme, garlic powder, black pepper, and salt over the mixture.
- Slow Cook the Chicken: Cover the crockpot and cook on low for 6 to 8 hours. Check the chicken for doneness; it should shred easily when cooked thoroughly.
- Add Dumplings and Finish: About 30 minutes before serving, cut the buttermilk biscuits into quarters and carefully add them to the slow cooker. Stir in the heavy cream and frozen peas (if using). Cover and cook on high for an additional 30 minutes until the dumplings are cooked through.
Notes
For a juicier option, consider using chicken thighs instead of breasts. Make sure not to overfill your crockpot for even cooking.
- Prep Time: 10 minutes
- Cook Time: 360-480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg