Description
A comforting slow cooker dish featuring tender chicken, vegetables, and fluffy dumplings.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 small onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 cups low sodium chicken broth
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup milk or half and half
- 1 can refrigerated biscuits or simple drop dumpling dough
Instructions
- Add chicken, onion, carrots, celery, broth, soup, and seasonings to the slow cooker. Stir to combine.
- Cook on Low for 360 to 420 minutes or High for 180 to 240 minutes until the chicken is tender.
- Shred the chicken and stir in peas and milk.
- Cut biscuits into small pieces and nestle them on top of the mixture. Cover and cook on High for 45 to 60 minutes until the dumplings are puffed and cooked through.
- Taste and adjust salt and pepper. Let it rest 5 minutes to thicken slightly before serving.
Notes
- This recipe can be adjusted for more servings by increasing the ingredients.
- For a lighter version, use reduced-fat soup and milk.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg