Chicken and Dumplings

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 4 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 cups refrigerated biscuit dough, torn into pieces
• 1/2 cup frozen peas

Instructions

1. 1Place the chicken thighs, carrots, celery, onion, broth, cream of chicken soup, thyme, salt, and pepper into the slow cooker and stir to combine.
2. 2Cover and cook on low for 5 hours or on high for 3 hours, until the chicken is tender and cooked through.
3. 3Remove the chicken, shred it into bite-sized pieces, and return it to the slow cooker along with the peas.
4. 4Drop the torn biscuit dough pieces evenly over the top of the soup.
5. 5Cover and cook on high for an additional 30 to 45 minutes, until the dumplings are puffed and cooked through in the center.
6. 6Stir gently and ladle into bowls to serve while hot.

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