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
½ tsp paprika
2 10.5 oz cans cream of chicken soup
1 14 oz can chicken broth
1 cup frozen peas
For the Dumplings
1 can (16 oz) refrigerated biscuits
1½ cups homemade biscuit dough
Optional Add-Ins
1 cup corn or diced potatoes, for more body
2 tbsp chopped parsley, for garnish
hot sauce
Instructions
Steps
1-In a 6-quart or larger slow cooker,: In a 6-quart or larger slow cooker, 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-Remove chicken with tongs and shred using: 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-If using canned biscuits, cut each into: If using canned biscuits, cut each into 6 small pieces. Drop the pieces evenly over the chicken mixture (don’t stir them in).
5-Cover and cook on HIGH for 1: 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-Stir in peas and cook for another: Stir in peas and cook for another 5-10 minutes. Garnish with parsley before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Method: slow cooker