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When it comes to comfort food, few dishes evoke the warmth and nostalgia of a home-cooked meal like chicken and dumplings. This classic southern dish has been a staple in American households for generations, beloved for its rich flavors and soothing qualities. It's the kind of meal that wraps you in a cozy embrace, making it a perfect choice for family dinners, chilly evenings, or even a simple weeknight treat. The beauty of chicken and dumplings lies not only in its taste but also in its ability to bring people together around the dinner table, creating lasting memories and hearty conversations.

Crockpot Chicken & Dumplings

Discover the warmth of home-cooked comfort with this Cozy Crockpot Chicken & Dumplings recipe. Perfectly tender chicken, fluffy dumplings, and a savory broth come together effortlessly in a slow cooker, making weeknight dinners a breeze. This classic dish is rich in flavors and nutrients, featuring fresh vegetables and herbs. Ideal for family gatherings or chilly evenings, it promises cozy moments around the table that create lasting memories. Enjoy the ease of preparation and the heartwarming results!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

4 cups low-sodium chicken broth

1 cup sliced carrots

1 cup diced celery

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

1 cup heavy cream

2 cans (8 oz each) refrigerated biscuit dough

2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickness)

Fresh parsley, chopped (for garnish)

Instructions
 

In the bottom of the crockpot, combine the chicken thighs, chicken broth, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper. Stir to combine.

    Cover 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 done, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.

        Stir in the heavy cream, and if you prefer a thicker consistency, add the cornstarch mixture to the pot and stir well.

          Cut each biscuit into quarters and gently drop them into the crockpot. Be careful not to stir them in too much to avoid breaking them apart.

            Cover and cook on high for an additional 30-40 minutes or until the biscuits are fluffy and cooked through.

              Once done, adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8