Description
A comforting and hearty meal featuring tender chicken thighs, vegetables, and fluffy dumplings, all cooked together in a savory sauce. This dish is perfect for family dinners and is incredibly easy to make in a slow cooker.
Ingredients
Scale
- 4 garlic cloves, minced
- 3 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large yellow onion, sliced
- 2 (10.5-oz.) cans cream of chicken soup
- 2 (10.5-oz.) cans cream of mushroom soup
- 2 cups chicken broth
- 1 1/2 lb. boneless skinless chicken thighs
- 1 cup frozen peas
- 1 (6-oz.) can buttermilk biscuits
- 1 cup white cheddar cheese (about 4 oz.)
- 2 Tbsp. minced fresh chives
- Chopped parsley, for serving
Instructions
- Prepare the Base: Sprinkle garlic, celery, carrots, and onion into the slow cooker. Add cream of chicken soup, cream of mushroom soup, and chicken broth; whisk to combine. Place chicken thighs on top, cover, and cook on high for 2 hours.
- Shred the Chicken: Remove chicken thighs, shred with a fork, and return to the slow cooker. Add frozen peas and stir to combine.
- Prepare and Add Biscuits: Lay biscuits on a clean surface. Sprinkle with cheddar cheese and chives, pressing them in. Cut each biscuit into fourths and place on top of the mixture in the slow cooker.
- Cook and Serve: Cover and cook until biscuits are done, about 20-30 minutes. Serve topped with chopped parsley.
Notes
- For a creamier texture, you can add an extra can of cream of chicken or mushroom soup.
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- Prep Time: 15 mins
- Cook Time: 2 hours + 20-30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg