Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken thighs
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups (240 g) refrigerated biscuit dough
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the chicken, onion, carrots, celery, garlic, thyme, salt, and pepper in the slow cooker.
- Pour in the chicken broth and heavy cream, stirring gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- About 30 minutes before serving, drop spoonfuls of biscuit dough on top of the chicken mixture.
- Cover and cook for an additional 30 minutes until the dumplings are fluffy and cooked through.
- Sprinkle with fresh parsley before serving.
Notes
- You can substitute chicken breasts for thighs if preferred.
- Add frozen peas towards the end of cooking for extra flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken and dumplings, comfort food