Ingredients
Gather these ingredients, and you’re halfway to a meal that feels like a warm hug on a rainy day:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1 can (10.5 oz) cream of chicken soup
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt (for dumplings)
- 1 cup milk
- 1/3 cup unsalted butter, melted
Feel free to swap out the chicken breasts for thighs if you prefer a richer flavor, or add a dash of paprika for some warmth, just like my mom did when she wanted to spice things up a bit.
Instructions
Let’s get cooking! Follow these steps to create a dish that will have everyone asking for seconds:
- Place the chicken breasts in the slow cooker and top with carrots, celery, onion, and garlic.
- Pour in the chicken broth, then stir in thyme, salt, and black pepper. Cover and cook on low for 6-7 hours, or until the chicken is tender and easily shreds with a fork.
- About 30 minutes before serving, shred the chicken in the slow cooker using two forks. Stir in the frozen peas and cream of chicken soup.
- In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until a dough forms.
- Drop spoonfuls of the dumpling dough over the chicken mixture in the slow cooker. Cover and cook on high for 30 minutes, or until the dumplings are cooked through and fluffy.
Remember, patience is key! Just like my grandmother taught me, good things take time to develop their flavors, so resist the urge to lift the lid too often.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International