This dish is a hearty and satisfying meal that fills your home with the warm aroma of savory chicken and herbs. The dumplings are soft and fluffy, perfectly soaking up the rich broth, making each bite comforting and delicious. It’s a perfect meal for family gatherings or when you need a bit of warmth on a chilly day!
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup frozen peas
- 1 can (biscuits) refrigerated biscuit dough
Instructions:
- Prepare the Chicken and Vegetables: In the slow cooker, place the chicken thighs, onion, carrots, and celery. Pour in the chicken broth, and add thyme, garlic powder, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: About 30 minutes before serving, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
- Add Peas and Dumplings: Stir in the frozen peas. Cut the biscuit dough into quarters and drop them on top of the mixture. Cover and cook on high for an additional 30 minutes, or until the dumplings are fluffy and cooked through.
- Serve: Gently stir before serving. Ladle the chicken and dumplings into bowls and enjoy!
