Description
A comforting slow cooker meal featuring tender chicken, creamy sauce, and fluffy dumplings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon thyme
- Pepper, to taste
- 1 bay leaf
- 1 (10 oz.) can cream of celery soup
- 1 (10 oz.) can cream of chicken soup
- 1 teaspoon poultry seasoning
- 2 cups water or low-sodium chicken broth
- 2 cups frozen peas and carrots, thawed
- 1 (16 oz.) can refrigerated homestyle buttermilk biscuits (approximately 8 biscuits)
- Chives or parsley, to garnish (optional)
Instructions
- Add the chicken breasts to the 6 qt. slow cooker.
- Top with the diced onion, minced garlic, butter, thyme, and bay leaf.
- In a separate bowl, whisk together the cream of celery and cream of chicken soups along with the poultry seasoning and water or chicken broth until smooth.
- Pour the soup mixture over the chicken and seasonings in the slow cooker.
- Set the slow cooker to LOW and let it cook for 4-6 hours, or until the chicken becomes fork-tender and shreds easily.
- Remove the bay leaf and transfer the chicken to a cutting board. Shred the chicken into bite-sized pieces and return it back to the slow cooker.
- Add the thawed peas and carrots, and stir well to mix the ingredients.
- Cut each biscuit into quarters and gently add them to the slow cooker. Push each biscuit halfway into the gravy.
- Spoon some gravy over the top of the biscuits.
- Switch the slow cooker to HIGH and let it cook for an additional 1 ½ – 2 hours, until the biscuits are cooked through to your liking.
- Garnish with chives or parsley before serving.
Notes
Customize seasonings to suit your taste. Consider prepping vegetables and herbs ahead of time for a quicker cooking process.
