Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 10½ oz cream of chicken soup
  • 1 cup carrots, diced
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 16 oz refrigerated flaky biscuits
  • 1/4 cup milk
  • 1 tbsp melted butter

Instructions:

  1. Arrange the diced carrots, chopped onion, and minced garlic in the bottom of the slow cooker, then place the chicken thighs directly on top of the vegetables.
  2. In a small bowl, whisk together the chicken broth, cream of chicken soup, thyme, salt, and pepper, then pour the mixture over the chicken.
  3. Cover and cook on Low for 5 to 6 hours until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
  4. Cut the 16 oz refrigerated flaky biscuits into quarters and gently place the biscuit pieces on top of the bubbling stew without stirring.
  5. Brush the tops of the biscuit pieces with a mixture of milk and melted butter.
  6. Cover the pot and cook on High for 60 to 90 minutes until the dumplings are set and no longer doughy in the center.