Ingredients
Method
- Dice the onion, slice the carrots, and chop the celery.
- Place the vegetables in the bottom of the crockpot.
- Add the chicken breasts on top of the vegetables.
- Pour in the chicken broth, cream of chicken soup, and milk.
- Add the garlic powder, dried thyme, black pepper, and salt. Stir gently to combine.
- Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the crockpot and stir gently.
- Cut the refrigerated biscuit dough into small, bite-sized pieces.
- Place the biscuit pieces on top of the chicken mixture, pressing them gently into the broth.
- Cover and cook on high for 45–60 minutes, or until the dumplings are cooked through.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Cut the biscuit dough into evenly sized pieces to help them cook uniformly.
- Avoid lifting the lid while the dumplings cook, as this can slow the cooking process.
- Check that the dumplings are fully cooked in the center before serving.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- The dumplings may absorb broth as they sit, so add a little chicken broth when reheating if needed.
- Cut the biscuit dough into evenly sized pieces to help them cook uniformly.
- Avoid lifting the lid while the dumplings cook, as this can slow the cooking process.
- Check that the dumplings are fully cooked in the center before serving.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- The dumplings may absorb broth as they sit, so add a little chicken broth when reheating if needed.