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Crock Pot Chicken and Dumplings

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Ingredients
  

2 pounds boneless, skinless chicken thighs

4 cups chicken broth

1 onion, diced

3 carrots, sliced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

1 can (10.5 oz) cream of chicken soup

1 cup frozen peas

2 cups biscuit dough (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Base: In the Crock Pot, combine the chicken thighs, diced onion, sliced carrots, diced celery, minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper. Pour in the chicken broth and add the cream of chicken soup. Stir until well combined.

    Cook the Chicken: Cover the Crock Pot and set it to low heat. Let it cook for 6 to 8 hours, until the chicken is tender and cooked through.

      Shred the Chicken: Once cooked, remove the chicken thighs from the pot and shred them using two forks. Discard the bay leaf and return the shredded chicken to the pot.

        Add Peas: Stir in the frozen peas and cook on high for an additional 15 minutes.

          Make the Dumplings: In a separate bowl, prepare your biscuit dough according to package instructions or your favorite recipe. Roll or cut the dough into small rounds or squares.

            Add Dumplings to the Pot: Drop the dumpling pieces gently into the broth mixture in the Crock Pot, making sure they are spaced apart. Cover and cook on high for another 30 minutes, or until the dumplings are cooked through and fluffy.

              Garnish and Serve: Once the dumplings are ready, spoon the chicken and dumplings into bowls, garnish with fresh chopped parsley, and enjoy this hearty dish!

                Prep Time: 15 minutes | Total Time: 6-8 hours 15 minutes | Servings: 6-8