Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into rounds
  • 2 ribs celery, diced
  • 4 cups low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 16.3 oz refrigerated flaky layers biscuits

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of a 6-quart slow cooker.
  2. Layer the diced onions, minced garlic, sliced carrots, and celery over the chicken.
  3. In a separate bowl, whisk together the chicken broth and condensed cream of chicken soup, then pour the mixture into the slow cooker.
  4. Add the thyme, parsley, black pepper, and bay leaf. Cover and cook on Low for 6 hours.
  5. Remove the lid and use two forks to shred the chicken into bite-sized pieces within the slow cooker.
  6. Cut each refrigerated biscuit into quarters. Gently place the dough pieces on top of the chicken mixture. Cover and cook on High for an additional 30 minutes until the dumplings are puffed and cooked through.