Ingredients:
•1 1/2 lbs boneless, skinless chicken breasts
•4 cups chicken broth
•1 cup diced carrots
•1 cup diced celery
•1 cup frozen peas
•1/2 cup diced onion
•1 tsp garlic powder
•1/2 tsp dried thyme
•1/2 tsp dried rosemary
•Salt and pepper, to taste
•2 cans refrigerated biscuit dough, cut into quarters
•1 cup heavy cream
PREPARATION:
1.Prepare the Crockpot: Place chicken breasts in the bottom of the crockpot. Add chicken broth, carrots, celery, onion, garlic powder, thyme, and rosemary. Season with salt and pepper.
2.Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and vegetables are tender.
3.Shred the Chicken: Once the chicken is cooked, remove it from the crockpot, shred it with forks, and return it to the pot.
4.Add Biscuit Dough: Stir in the heavy cream, then add the biscuit dough quarters to the crockpot, making sure they’re spread out across the top.
6.Serve: Stir gently, then ladle the chicken and dumplings into bowls. Enjoy your hearty, comforting meal!
Tips
•Add a pinch of parsley or chopped fresh herbs for extra flavor.
•If you like a thicker consistency, stir in a bit of flour or cornstarch slurry before adding the biscuits.