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Slow Cooker Creamy Chicken and Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sliced carrots
  • 1/2 cup chopped celery
  • 1 small onion, diced
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 tube (16 oz) refrigerated biscuit dough, cut into quarters
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, cream of chicken soup, carrots, celery, onion, garlic powder, thyme, salt, and pepper. Stir to combine.
  • Cover and cook on low for 6 hours.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the heavy cream.
  • Add the quartered biscuit pieces and frozen peas. Stir gently to submerge the biscuits.
  • Cover and cook on high for 1 more hour until the dumplings are cooked through and the sauce has thickened.

Notes

Stir the biscuit pieces only once when adding them so they stay light instead of turning dense. If the sauce seems too thick after cooking, add a splash of broth before serving. Leftovers reheat well on the stovetop with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board