Description
A comforting and hearty dish made effortlessly in a slow cooker, featuring tender chicken, savory broth, and fluffy dumplings.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 4 cups low-sodium chicken broth
- 1 cup diced carrots (fresh or frozen)
- 1 cup diced celery
- 1 cup diced onion
- 1 cup frozen peas
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- 1 can (8 oz) refrigerated biscuit dough (or homemade dumplings)
- 2 tablespoons cornstarch mixed with 2 tablespoons of water (for thickening, optional)
- Fresh parsley for garnish (optional)
Instructions
- Begin by placing the chicken in the bottom of your crockpot. Next, add in the chicken broth.
- Toss in the diced carrots, celery, and onions. Sprinkle in the garlic powder, onion powder, thyme, salt, and pepper. Mix everything gently.
- Cover the slow cooker and set it for 6 to 8 hours on low or 3 to 4 hours on high.
- About 30 minutes before serving, shred the chicken directly in the slow cooker.
- Open the can of biscuit dough and cut each biscuit into quarters. Drop the pieces gently into the broth.
- If you want a thicker consistency, stir in the cornstarch mixture and let it cook for the final 30 minutes.
- After everything is cooked and thickened, garnish with fresh parsley before serving.
Notes
For a lighter dish, consider using turkey or a vegan protein. Ensure that the dumplings are added during the last 30 minutes of cooking for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg