Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can condensed cream of chicken soup
- 4 cups low-sodium chicken broth
- 1 large yellow onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- ½ tsp garlic powder
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp unsalted butter
- 1 (16.3 oz) can refrigerated biscuit dough, each biscuit cut into quarters
- ¼ cup chopped fresh parsley
Instructions
- Load the slow cooker. Add the chicken, cream of chicken soup, broth, onion, carrots, celery, thyme, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
- Cook the stew. Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 hours), until the chicken is fall-apart tender.
- Shred the chicken. Remove the chicken to a plate, shred it with two forks, and return it to the slow cooker. Stir in the butter until melted and taste the broth — adjust salt now.
- Add the dumplings. Arrange the biscuit pieces over the top of the stew so they cover the surface. Cover and cook on HIGH for 45 to 60 minutes, until the dumplings are puffed, golden, and cooked through.
- Serve. Sprinkle with fresh parsley and ladle into warm bowls — one or two dumplings per serving with plenty of creamy stew.
💡 Dumpling tips
Don't peek while the dumplings cook — trapped steam is what makes them fluffy. If the stew looks thin, stir in a slurry of 1 tbsp cornstarch + 2 tbsp cold water before adding the biscuits. Peas are a classic addition; stir in 1 cup of frozen peas with the biscuit pieces. Leftovers reheat well for 3 days, though the dumplings soften — that's part of the charm.
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