(Serves 4)
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Ingredient
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Amount
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Pro Tips
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|---|---|---|
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Boneless, skinless chicken breasts
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1½ lbs (2–3 breasts)
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Trim excess fat; don’t cut into pieces
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Cream of chicken soup
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1 (10.5 oz) can
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Condensed—not “cream style”
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Refrigerated biscuit dough
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1 (7.5 oz) tube (8 biscuits)
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Flaky layers = tender dumplings
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Frozen peas
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1 cup
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No need to thaw
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Dried thyme
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½ tsp
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Or 1 tsp fresh thyme
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Water
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1 cup
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To thin soup to perfect broth consistency
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Salt + pepper
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To taste
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Season chicken lightly before adding
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💡 Optional upgrades:
- Garlic powder: ¼ tsp for depth
- Parsley: Fresh sprinkle at the end
- Hot sauce: Dash in broth for kick
👩🍳 Step-by-Step: Dump-and-Go Simplicity
1. Layer in the Slow Cooker:
- Place raw chicken breasts in bottom of 4–6 quart slow cooker.
- Season lightly with salt + pepper.
- Spread cream of chicken soup evenly over chicken.
- Pour 1 cup water around edges (don’t stir—keeps chicken submerged).
- Sprinkle thyme over top.
2. Cook Low & Slow
- Cover; cook on LOW 5–6 hours or HIGH 3–4 hours.
- Doneness cue: Chicken shreds easily with fork (165°F internal temp).
3. Shred & Add Peas
- Remove chicken; shred with two forks.
- Return shredded chicken to slow cooker.
- Stir in frozen peas.
4. Make Dumplings
- Separate biscuit dough into 8 rounds.
- Cut each biscuit into 4 pieces (creates rustic, spoonable dumplings).
- Drop pieces evenly over hot broth (don’t stir—dumplings will sink slightly).
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