A cozy and comforting slow-cooked classic with tender chicken, fluffy dumplings, and rich, savory broth.

1 ½ lbs boneless, skinless chicken breasts or thighs

1 medium onion, diced

2 medium carrots, sliced

2 celery stalks, sliced

3 cups low-sodium chicken broth

1 can (10.5 oz) cream of chicken soup

1 tsp garlic powder

1 tsp dried thyme

½ tsp black pepper

1 cup frozen peas

1 can refrigerated biscuit dough, cut into small pieces

Fresh parsley, chopped (for garnish)

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Add chicken, onion, carrots, celery, chicken broth, cream of chicken soup, garlic powder, thyme, and pepper to the crockpot. Stir to combine.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

Remove chicken, shred with two forks, and return to the crockpot.

Stir in frozen peas, then top with biscuit pieces, gently pressing them into the broth.

Cover and cook on high for an additional 1 hour, until biscuits are cooked through.

Garnish with parsley and serve warm.

For extra flavor, add a bay leaf during cooking (remove before serving).

You can use homemade dumplings instead of biscuit dough.

To thicken the broth, mix 1 tbsp cornstarch with 2 tbsp water and stir in before adding biscuits.