Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 can (16 oz) refrigerated flaky layers biscuits
  • 2 tbsp melted butter
  • 1/2 tsp dried parsley

Instructions:

  1. Place the chicken thighs, sliced carrots, diced celery, garlic powder, onion powder, salt, pepper, and chicken broth into the slow cooker and stir to combine.
  2. Cover and cook on High for 6 hours or Low for 8 hours until the chicken is tender.
  3. Remove the chicken thighs to a plate and shred them using two forks.
  4. Whisk the cream of chicken soup directly into the slow cooker liquid until the broth is smooth and opaque.
  5. Return the shredded chicken to the pot and stir until evenly distributed.
  6. Cut each refrigerated biscuit into quarters. Stir in the melted butter and dried parsley.
  7. Gently place the biscuit pieces on top of the liquid without stirring them in.
  8. Cover and cook on high for an additional 30-60 minutes or until dumplings are set and fluffy.