Description
A comforting dish combining tender chicken, veggies, and fluffy dumplings in a creamy broth, perfect for busy weekdays or cozy weekends.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/2 tsp poultry seasoning (optional)
- 1 can (16.3 oz) refrigerated biscuit dough
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Place the chicken in the bottom of the crockpot.
- Pour in the chicken broth, cream of chicken soup, and cream of celery soup. Stir gently until combined.
- Sprinkle the diced onion, sliced carrots, minced garlic, dried thyme, salt, black pepper, and poultry seasoning on top.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender.
- Shred the chicken in the crockpot using two forks and stir to mix evenly.
- Cut the refrigerated biscuit dough into 1-inch pieces and drop them into the crockpot, gently pressing them into the surface.
- Cover and cook on HIGH for another hour without lifting the lid.
- Stir in the frozen peas during the last 10 minutes of cooking.
- Garnish with chopped parsley and serve hot.
Notes
For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg