Name: Slow cooker chicken and dumplings
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, left whole; 3/4 cup chicken broth; 3/4 medium carrot, sliced into rounds; 1 stalk celery, sliced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 45 g refrigerated biscuit dough, cut into small pieces; 3 1/2 tbsp frozen peas; 2 1/4 tsp cornstarch; 1 tbsp water; 2 tbsp nonfat Greek yogurt

Instructions

Prep 20 min · Cook 2 hr 15 min

Add the whole chicken breast, broth, carrot, celery, onion, garlic, thyme, salt, and pepper to a small 1.5 to 2 quart slow cooker. Cover and cook on high for 90 minutes. Done when opaque in the center, 165°F.
Check the liquid level to ensure ingredients are mostly submerged. Transfer the chicken to a plate and shred into bite-size pieces with two forks. Stir the shredded chicken back into the cooker.
In a small bowl, whisk the cornstarch and water. Stir the slurry into the cooker. Cover and cook on high for 15 minutes until the broth bubbles and thickens enough to coat a spoon.
Drop the biscuit dough pieces onto the surface of the liquid, spacing them apart. Cover and cook on high for 30 minutes until the dumplings are puffed and a tester comes out clean.
Turn off the slow cooker. Gently lift the dumplings to one side and stir in the frozen peas and Greek yogurt until the sauce is creamy and the peas are heated through. Spoon the mixture and dumplings into a bowl.

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Ingredients

Instructions

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