# What Goes In:
→ Chicken & Stew
01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cups low-sodium chicken broth
06 - 1 can (10.5 ounces) condensed cream of chicken soup
07 - 1 packet (1 ounce) ranch seasoning mix
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon dried thyme
11 - 1 cup frozen peas
→ Dumplings
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1 teaspoon salt
15 - 1/4 cup unsalted butter, melted
16 - 1 cup whole milk
17 - 1 can (16 ounces) refrigerated biscuit dough, optional substitute
# How to Make It:
01 - Place chicken, onion, carrots, celery, chicken broth, cream of chicken soup, ranch seasoning, garlic, black pepper, and thyme in the slow cooker. Stir thoroughly to combine all ingredients.
02 - Cover and cook on low setting for 4 hours, or until the chicken is tender and easily pierced with a fork.
03 - Remove cooked chicken from the slow cooker and shred using two forks until completely separated into bite-sized pieces. Return shredded chicken to the stew and stir in frozen peas.
04 - In a mixing bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined, being careful not to overmix the dough.
05 - Drop spoonfuls of prepared biscuit dough evenly across the surface of the stew in the slow cooker. Alternatively, arrange pieces of refrigerated biscuit dough on top if using store-bought option.
06 - Cover and cook on high setting for 1 hour, until biscuits are cooked through and fluffy with a light golden appearance.
07 - Transfer to serving dishes while hot. Garnish with fresh parsley if desired.
