This Easy Slow Cooker Chicken & Dumplings is the ultimate cozy, set-it-and-forget-it comfort food. Creamy, thick, and packed with flavor.

Scale

1.5 lbs boneless, skinless chicken breasts or thighs

Salt & pepper to taste

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried parsley

2 cups chicken broth

1 can (10.5 oz) cream of chicken soup

1 cup sliced carrots

1/2 cup green peas (fresh or frozen)

1/2 cup diced celery (optional)

1 small onion, chopped

1 can refrigerated biscuit dough, cut into small pieces

Fresh parsley, for garnish

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1. Place chicken into slow cooker. Season with salt, pepper, garlic powder, onion powder, thyme, and parsley.

2. Add broth, cream of chicken soup, onion, carrots, and celery. Stir to combine.

3. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked.

4. Shred chicken with two forks directly in the slow cooker.

5. Stir in peas and biscuit pieces. Gently press biscuit dough slightly into the broth.

6. Cover and cook on high for another 1–1.5 hours, until dumplings are puffed and cooked through.

7. Garnish with parsley and serve hot.

Avoid stirring too much after adding biscuit dough to maintain dumpling structure.

To reduce salt, use low-sodium broth and soup.

Use frozen veggies for convenience or swap for what you have on hand.