Description
Experience the ultimate comfort of slow-cooked chicken and fluffy dumplings with this effortless, hands-off recipe. Perfect for busy weeknights, this hearty stew combines succulent chicken thighs, aromatic herbs, and creamy broth. Using refrigerated biscuit dough creates delightful, pillowy dumplings that steam to perfection right in your slow cooker, delivering a wholesome, rustic meal that tastes like it spent all day in grandma’s kitchen.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 bay leaf
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 3/4 cups low-sodium chicken broth
1 carrot, peeled and sliced
1 onion, chopped
10.5 ounces cream of chicken soup
1/2 cup frozen peas
16.3 ounces refrigerated biscuit dough (8 large biscuits)
Instructions
Place the chicken thighs at the bottom of the slow cooker.
Season the chicken with salt, pepper, garlic powder, parsley, rosemary, and thyme.
Add the sliced carrots, chopped onion, and the bay leaf on top of the chicken.
Pour the chicken broth and the cream of chicken soup over the mixture.
Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours.
Shred the chicken pieces using two forks once tender.
Stir in the frozen peas.
Cut each biscuit into quarters and drop them into the slow cooker on top of the mixture.
Cover and cook for an additional 30 to 45 minutes on high until the biscuits are fully cooked and fluffy.
Remove the bay leaf and serve warm.
Notes
Ensure the lid stays shut while the dumplings are cooking to trap the steam needed to fluff them up. If the sauce is too thin, you can let it cook for an extra 15 minutes with the lid off. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg