Instructions
1. In a 6-quart (or larger) slow cooker, combine the chicken breasts, chopped onion, sliced carrots, and sliced celery.
2. In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, dried thyme, black pepper, and garlic powder until smooth.
3. Pour the soup mixture over the chicken and vegetables in the slow cooker.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and easily shredded.
5. Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
6. Stir in the 1/2 cup of milk (or half and half) into the slow cooker.
7. Add the quartered biscuit dough pieces directly into the slow cooker, gently pushing them down into the liquid so they are mostly submerged.
8. Cover and cook on HIGH for another 30-45 minutes, or until the dumplings are cooked through and fluffy. (Check one with a fork to ensure it’s cooked all the way.)
9. Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot and enjoy!
Short Tips
* For extra flavor, lightly brown the chicken in a skillet before adding it to the slow cooker.
* Don’t overcrowd your slow cooker, especially when adding the dumplings, to ensure they cook evenly.
* If you prefer a thicker stew, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
