Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 cup frozen peas and carrots (optional)
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 can refrigerated biscuits (8-count), cut into small pieces
- 2 tbsp butter
- Fresh parsley, for garnish
Step-by-Step Instructions
- Assemble the base
- Place chicken, onion, soup, broth, garlic powder, thyme, and pepper in your crock pot. Stir to combine.
- Cook the chicken
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred the chicken
- Remove chicken, shred it with two forks, and return it to the crock pot.
- Add dumplings
- Stir in peas and carrots (if using). Add biscuit pieces on top, pushing them gently into the liquid.
- Finish cooking
- Cover and cook for another hour on HIGH, or until biscuits are fluffy and cooked through.
- Serve & enjoy
- Stir gently, ladle into bowls, and top with fresh parsley.
Kitchen Equipment Needed
- 6-quart crock pot or slow cooker
- Knife & cutting board
- Mixing spoon
- Ladle
Storage Tips
- Store leftovers in the fridge for up to 3 days.
- Freeze for up to 2 months (best without the biscuits).
- Reheat gently on the stove or in the microwave—add a splash of broth to keep it creamy.
