Description
A cozy and comforting classic made easy in the crockpot — tender chicken, hearty vegetables, and fluffy biscuits simmer together in a creamy, herb-infused broth for the ultimate one-pot comfort food.
Ingredients
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1 onion, chopped
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1¼ lb boneless skinless chicken breasts
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1 teaspoon dried oregano
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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2 (10.5 oz) cans cream of chicken soup
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2 cups low-sodium chicken broth
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4 sprigs fresh thyme
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1 bay leaf
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2 stalks celery, chopped
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2 large carrots, peeled and chopped
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1 cup frozen peas, thawed
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3 cloves garlic, minced
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1 (16.3 oz) can refrigerated biscuits, cut into small pieces
Instructions
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Assemble in crockpot: Place chopped onion, chicken breasts, oregano, salt, pepper, cream of chicken soup, chicken broth, thyme, bay leaf, celery, carrots, and garlic into the crockpot. Stir gently to combine.
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Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and fully cooked.
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Shred chicken: Remove chicken, shred with two forks, and return to the crockpot.
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Add dumplings: Stir in peas. Place biscuit pieces on top of the mixture in an even layer. Cover and cook for an additional 1–1.5 hours on high, or until biscuits are puffed and cooked through.
- Finish and serve: Discard bay leaf and thyme sprigs. Stir gently and serve hot.
Notes
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For extra flavor, sear chicken before adding to crockpot.
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Use homemade biscuit dough if preferred.
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Stir only once after adding biscuits to avoid them becoming dense.
- Leftovers reheat well and thicken slightly overnight.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker (Crockpot)
- Cuisine: American