Servings: 6
Equipment
Ingredients
- 2 chicken breasts boneless, skinless (or thighs)
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of celery soup (10.5 oz)
- 3 cups chicken broth
- ½ cup onion diced
- ½ cup celery diced
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuits (8-count)
- 1 cup frozen peas and carrots
- ½ cup heavy cream
Instructions
- Add chicken, cream of chicken soup, cream of celery soup, broth, onion, celery, and seasonings to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in frozen peas and carrots.
- Cut biscuit dough into small 1-inch pieces and gently place them on top of the chicken mixture. Do not stir.
- Cover and cook on high for another 1 hour, or until the biscuit dough is puffed and cooked through (center should not be raw).
- Stir in heavy cream, and let it warm through for a few minutes. To serve, ladle into bowls and garnish with chopped parsley!
Notes
- Cut the biscuit dough into small 1-inch pieces to ensure they cook through properly.
- Add the frozen peas and carrots after shredding the chicken to avoid overcooking them.
- Once you add the biscuit dough, avoid stirring. Let the dumplings sit on top and steam until cooked through.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk.
Nutrition
Calories: 551kcal | Carbohydrates: 51g | Protein: 25g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 1895mg | Potassium: 675mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2135IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 4mg
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