Ingredients
- Chicken: 2 lbs boneless, skinless chicken breasts or thighs
- Vegetables:
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- Liquids & Flavor:
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 bay leaves
- For Creaminess (optional): ½ cup heavy cream or half-and-half
- Dumplings:
- 1 can refrigerated biscuits (or homemade biscuit dough)
Instructions
- Prep the Crockpot
- Place chicken breasts/thighs in the bottom of the slow cooker.
- Add onions, carrots, celery, and garlic.
- Add Liquid & Seasonings
- Pour in chicken broth.
- Stir in cream of chicken soup, poultry seasoning, thyme, salt, and pepper.
- Add bay leaves.
- Slow Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
- Shred Chicken
- Remove chicken, shred with two forks, and return it to the crockpot.
- Stir in heavy cream if using, for extra richness.
- Add Dumplings
- Cut refrigerated biscuits into small 1–2 inch pieces.
- Stir them into the hot soup.
- Cover and cook on HIGH for 1 hour, until dumplings are cooked through and fluffy.
- Finish & Serve
- Remove bay leaves.
- Stir everything gently.
- Serve hot with fresh parsley on top, if desired.
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