Prepare the Chicken:
Add chicken breasts, onion, garlic, chicken broth, milk, cream of chicken soup, thyme, parsley, salt, and pepper to the crockpot.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
Shred the Chicken:
Remove the cooked chicken and shred it with two forks.
Return shredded chicken to the crockpot and stir in the frozen peas and carrots (if using).
Add the Dumplings:
Cut the biscuit dough into small pieces (about 1-inch chunks).
Stir them into the crockpot mixture, making sure they’re submerged in the broth.
Cover and cook on high for 1 hour, until the dumplings are fluffy and cooked through.
Serve & Enjoy!
Give everything a good stir and serve warm.
Optional: Garnish with fresh parsley or a little black pepper.
