Slow-Cooked Creamy Chicken and Dumplings with Garden Vegetables

Pat dry 10 raw boneless skinless chicken thighs with paper towels to ensure they are clean and ready for cooking.

Cut the 10 chicken thighs into 1-inch bite-sized pieces.

Peel 2 large carrots and slice them into 1/4-inch thick rounds.

Dice 2 stalks of celery and 1 medium yellow onion into 1/2-inch pieces.

Place the 1-inch chicken pieces, 2 sliced carrots, 2 diced celery stalks, and 1 diced onion into the basin of a slow cooker.

Pour 10.5 oz of cream of chicken soup and 1 cup of chicken broth over the chicken and vegetables.

Sprinkle in 1 tsp of dried thyme and season with salt and pepper to your preference.

Stir the mixture thoroughly to ensure the chicken is coated and the vegetables are evenly distributed.

Cover the slow cooker with its lid and set the temperature to low, cooking for 4 hours.

Open the 16.3 oz can of refrigerated biscuit dough and cut each raw biscuit into 4 to 6 small, uniform pieces.

After the initial 4 hours of cooking, stir 1 cup of frozen peas into the chicken mixture.

Gently place the small pieces of biscuit dough in a single layer across the top of the liquid in the slow cooker.

Replace the lid and continue to cook on the low setting for 1 additional hour until the dumplings have puffed up and are cooked through in the center.

Serve warm, ensuring each bowl gets plenty of chicken, vegetables, and fluffy dumplings.