Description
A comforting slow cooker dinner with tender chicken, vegetables, and fluffy dumplings in a creamy broth.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 4 cups low sodium chicken broth
- 1 can cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 cups biscuit baking mix
- 2/3 cup milk
- 2 tablespoons chopped fresh parsley
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the onion, carrots, celery, garlic, chicken broth, cream of chicken soup, thyme, parsley, salt, and black pepper. Stir gently to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the frozen peas.
- In a medium bowl, mix the biscuit baking mix and milk until a soft dough forms.
- Drop spoonfuls of the dumpling dough over the hot chicken mixture.
- Cover and cook on high for 30 to 40 minutes until the dumplings are cooked through and fluffy.
- Sprinkle with fresh parsley before serving.
Notes
- Keep the slow cooker covered while the dumplings cook so they steam properly and become light and tender.
- Prep Time: 15 min
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American