Slow Cooker Chicken & Dumplings with Biscuits

Instructions:

1. Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, carrots, celery, onion, garlic, dried thyme, dried parsley, salt, and pepper.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
4. In a small bowl, whisk together the heavy cream and flour until smooth. Stir the mixture into the slow cooker.
5. Add the frozen peas to the slow cooker and stir to combine. Cover and cook on high for an additional 30 minutes, until the mixture has thickened slightly.
6. While the chicken and vegetables are finishing cooking, prepare the biscuits according to the package instructions.
7. Once the chicken and vegetables are done cooking, spoon the chicken and vegetable mixture into serving bowls.
8. Top each serving with a biscuit and serve immediately, allowing the biscuit to soak up the delicious broth.

Emily ladled generous portions of the steaming Slow Cooker Chicken & Dumplings with Biscuits into bowls, the rich aroma filling her kitchen with warmth and comfort. As she took her first bite, the tender chicken, flavorful vegetables, and fluffy biscuit merged together in perfect harmony, wrapping her in a blanket of cozy contentment on even the chilliest of evenings.