Description
Experience the ultimate comfort food with this effortless slow-cooked meal. Featuring tender chicken thighs, aromatic herbs, and hearty vegetables, this dish is finished with pillowy, fluffy dumplings that soak up a rich, velvety broth. Perfect for busy weeknights, this nourishing recipe brings a sense of warmth and balance to your table, requiring minimal prep time while delivering maximum flavor for the whole family.
Ingredients
1.5 pounds boneless, skinless chicken thighs
0.5 teaspoon kosher salt
0.5 teaspoon ground black pepper
1 bay leaf
1 teaspoon dried parsley
0.5 teaspoon dried rosemary
0.5 teaspoon dried thyme
0.5 teaspoon garlic powder
1.75 cups low-sodium chicken broth
1 large carrot, sliced
1 medium onion, chopped
10.5 ounces cream of chicken soup
1 tube (16 ounces) refrigerated biscuit dough, each biscuit quartered
Instructions
Place the chicken thighs in the bottom of the slow cooker.
Season the chicken with salt, pepper, garlic powder, parsley, rosemary, and thyme.
Add the chopped onion, sliced carrot, and bay leaf on top of the chicken.
Pour the low-sodium chicken broth and the cream of chicken soup over the mixture.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
About 30 minutes before serving, stir the mixture and add the quartered biscuit dough pieces.
Cover and cook on high for an additional 30 minutes or until the dumplings are cooked through and fluffy.
Remove the bay leaf and serve warm.
Notes
Ensure the chicken thighs are trimmed of excess fat before cooking to keep the broth light. If you prefer thicker broth, you can stir in a tablespoon of cornstarch mixed with a splash of water during the final 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg