For the best texture, don’t add the biscuit dough too early. Let the chicken cook fully first, then stir in the dumplings during the last hour. Stir gently once the dumplings are added so they don’t break apart.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts or thighs
1 small onion, diced
2 cloves garlic, minced
2 cans cream of chicken soup
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning (optional)
1 can refrigerated biscuit dough, cut into small pieces
1 cup frozen peas and carrots (optional)
Fresh parsley, chopped (for garnish)
Directions
Place the chicken, onion, garlic, cream of chicken soup, chicken broth, salt, pepper, thyme, and poultry seasoning into the slow cooker. 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 cooked through and tender.
Remove the chicken and shred with two forks. Return the shredded chicken to the slow cooker and stir.
Add biscuit dough pieces and optional peas and carrots. Stir gently to combine.
Cover and cook on high for 1 hour, or until the biscuits are cooked through and fluffy.
Garnish with fresh parsley before serving.
For variations, you can add diced potatoes or celery at the beginning for more texture. Use homemade dumplings or biscuit dough from scratch if you prefer. Add a dash of hot sauce for a little kick or a splash of heavy cream for even more richness.
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