Use boneless, skinless chicken thighs for the juiciest results, but breasts work too. Stir in the biscuits toward the end of cooking so they don’t overcook. For thicker broth, you can mash a few of the potatoes or add a cornstarch slurry at the end if needed.
Ingredients
1 ½ pounds boneless skinless chicken thighs or breasts
1 medium onion, diced
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 can cream of chicken soup (10.5 oz)
1 cup frozen peas and carrots
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 can refrigerated biscuit dough, cut into small pieces
2 tablespoons heavy cream (optional)
Directions
Place chicken, onion, garlic, broth, cream of chicken soup, peas and carrots, thyme, salt, and pepper in the slow cooker. Stir gently to combine. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours. About 30 minutes before serving, shred the chicken with two forks directly in the slow cooker. Add the biscuit dough pieces on top, gently pushing them into the liquid. Cover and cook for another 30 to 40 minutes, until the dumplings are fluffy and cooked through. Stir in heavy cream if using, then serve hot.
For a flavor twist, add chopped celery or sliced mushrooms with the onion. You can also sprinkle in a little poultry seasoning or top each bowl with fresh chopped parsley for a bright finish.