Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, trimmed
  • 3 large carrots, peeled and sliced
  • 3 stalks celery, diced
  • 1 yellow onion, finely chopped
  • 32 oz low-sodium chicken bone broth
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp poultry seasoning
  • 10.5 oz condensed cream of chicken soup
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 16 oz refrigerated canned flaky layer biscuits

Instructions:

  1. Place the finely chopped onions, sliced carrots, and diced celery at the bottom of a 6-quart slow cooker to create a flavor base.
  2. Lay the chicken thighs directly on top of the vegetables. Season with sea salt, cracked black pepper, dried thyme, and poultry seasoning.
  3. Add the minced garlic and bay leaf, then pour in the chicken bone broth and the condensed cream of chicken soup. Do not stir yet; let the soup sit on top.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender and the vegetables are soft.
  5. Remove the chicken thighs and shred them into bite-sized pieces using two forks, then return the meat to the crockpot.
  6. Cut each refrigerated biscuit into quarters. Set the slow cooker to High. Gently stir the chicken mixture, then layer the biscuit pieces on top of the liquid.
  7. Place a clean kitchen towel across the top of the slow cooker before placing the lid on. This catches condensation to ensure the dumplings steam properly. Cook on High for 30-45 minutes until the dumplings are cooked through and doubled in size.