3. Instructions
Layer the Crock Pot: Place the chicken breasts, onion, celery, and carrots in the bottom of the slow cooker.
Add the Sauce: In a bowl, whisk together the cream of chicken soup, chicken broth, parsley, and thyme. Pour the mixture over the chicken.
Slow Cook: Cover and cook on High for 3–4 hours or Low for 6–7 hours.
Shred the Chicken: Remove the chicken from the pot, shred it with two forks, and return it to the slow cooker.
The Dumplings: Place the biscuit quarters (or spoonfuls of dough) on top of the liquid. Do not stir them in.
Final Steam: Cover and cook on High for an additional 45–60 minutes. The dumplings are done when they are doubled in size and no longer doughy in the center.
Serve: Stir gently to coat the dumplings in the gravy and serve immediately while hot.
4. Variations
Veggie Loaded: Stir in 1 cup of frozen peas and corn during the last 30 minutes of cooking for extra color and nutrition.
From Scratch: Instead of canned biscuits, make a quick dough of 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, and 3/4 cup milk.
Lighter Version: Substitute one can of cream of chicken soup with a cup of Greek yogurt or a “slurry” of milk and cornstarch for a less processed base.
5. Serving and Pairing
Side: This is a complete meal in itself, but it pairs beautifully with a simple green salad to provide a fresh contrast to the heavy cream sauce.
Garnish: Top with more fresh parsley or a sprinkle of chives for a pop of brightness.
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