Crock Pot Chicken and Dumplings

Ingredients:

• 1 ½ to 2 lbs boneless, skinless chicken breasts (or thighs)

• 1 medium onion, diced

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 1 teaspoon poultry seasoning (or Italian seasoning)

• 1 teaspoon salt (to taste)

• ½ teaspoon black pepper

• 4 cups chicken broth

• 1 (10.5 oz) can cream of chicken soup

• 1 cup frozen peas (optional, added at the end)

• 1 (16 oz) can refrigerated biscuits (like Pillsbury Grands)

Instructions:

1. Prepare the base:
   Place chicken, onion, carrots, celery, garlic, thyme, poultry seasoning, salt, and pepper into your slow cooker. Pour chicken broth and cream of chicken soup over the top. Stir slightly to combine.

2. Cook the chicken:
   Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and tender.

3. Shred the chicken:
   Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir in peas (if using).

4. Add dumplings:
   Cut the biscuits into small pieces (quarters or sixths) and stir them into the hot mixture. Cover and cook on High for another 1–1 ½ hours, until the biscuits are fluffy and cooked through.

5. Serve:
   Ladle into bowls and enjoy warm, comforting chicken and dumplings.

✨ Tips & Variations:

• For richer flavor, use a mix of chicken thighs and breasts.

• Add a splash of heavy cream at the end for extra creaminess.

• If you like herbs, fresh parsley or rosemary makes a great garnish.