Ingredients:

  • 1.5 lbs chicken thighs
  • 2 large carrots, diced into half-moons
  • 2 stalks celery, finely chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 4 cups low-sodium chicken broth
  • 1/2 tsp sea salt & pepper
  • 16 oz refrigerated buttermilk biscuits
  • 1/4 cup all-purpose flour
  • 1/2 cup plain non-fat Greek yogurt
  • 1 cup frozen peas

Instructions:

  1. Place your trimmed chicken thighs at the bottom of the slow cooker.
  2. Scatter the diced carrots, celery, onion, and minced garlic over the chicken.
  3. Sprinkle the thyme, rosemary, salt, and pepper over the vegetables.
  4. Add the 4 cups of chicken broth, ensuring the chicken is completely submerged.
  5. Cover and cook on LOW for 5 hours until the chicken is tender and easy to shred.
  6. Remove the chicken to a plate, shred into bite-sized pieces, and return it to the pot.
  7. Whisk the 1/4 cup of flour with 1/2 cup of the hot broth from the pot until smooth, then stir it back in.
  8. Cut each biscuit into quarters using kitchen shears.
  9. Place the biscuit pieces on top of the liquid and add the frozen peas. Do not stir them in or they will become gummy.
  10. Cover and cook on HIGH for 30 minutes until the dumplings are doubled in size and firm to the touch.
  11. Gently fold in the Greek yogurt right before serving for a silky texture.