This dish is a quintessential staple in many Southern households, evoking feelings of nostalgia and home-cooked goodness. The combination of tender chicken, hearty vegetables, and fluffy dumplings simmered in a creamy broth makes it the ultimate dish for family gatherings or a comforting weeknight dinner.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
4 cups chicken broth (preferably low-sodium)
1 medium onion, chopped
3 medium carrots, sliced
3 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 cup frozen peas
1 can (10.5 ounces) cream of chicken soup
2 cups all-purpose flour (or gluten-free flour for gluten-free dumplings)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup unsalted butter, melted
Instructions
In the slow cooker, add the chicken breasts, chicken broth, chopped onion, sliced carrots, chopped celery, minced garlic, dried thyme, dried parsley, salt, and pepper. Stir gently to combine, ensuring the chicken is submerged in the broth for even cooking. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot along with the frozen peas and cream of chicken soup. Stir until well combined.
