Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups low-sodium chicken bone broth
  • 21 oz Healthy Request Cream of Chicken soup
  • 1 large yellow onion
  • 3 medium carrots
  • 2 stalks celery
  • 1 tsp dried thyme
  • 1 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 16.3 oz refrigerated buttermilk biscuit dough
  • 0.5 cup plain non-fat Greek yogurt
  • 1 cup frozen peas

Instructions:

  1. Place 1.5 lbs chicken thighs at the bottom of the slow cooker. Note: Keeping them at the bottom ensures they are fully submerged in the cooking liquid.
  2. Add 1 diced yellow onion, 3 sliced carrots, and 2 diced celery stalks over the meat.
  3. Whisk together 21 oz cream of chicken soup, 2 cups bone broth, 1 tsp thyme, 1 tsp pepper, and 0.5 tsp garlic powder until combined.
  4. Pour the liquid mixture over the chicken and vegetables.
  5. Cover and cook on LOW for 6 hours. Note: Do not open the lid during this time as you will lose vital heat.
  6. Remove the chicken thighs carefully and shred them into bite-sized pieces using two forks.
  7. Return the shredded chicken to the pot and stir in 1 cup frozen peas.
  8. Open the 16.3 oz biscuit dough and cut each biscuit into 4 or 6 small pieces.
  9. Gently layer the biscuit pieces on top of the liquid. Do not stir them in, or they will become soggy.
  10. Cover and cook on HIGH for 30 to 45 minutes until the biscuits are puffed and cooked through.
  11. Turn off the heat and stir in 0.5 cup Greek yogurt. Note: Adding the yogurt at the end prevents it from curdling.