Step 1: Prepare the Ingredients Start by chopping the onion, carrots, and celery. Cut the biscuit dough into quarters and set aside.

Step 2: Add Ingredients to CrockPot Place the chicken breasts at the bottom of the CrockPot. Add the chopped onion, carrots, celery, garlic powder, thyme, salt, and pepper. Pour in the chicken broth and stir lightly to combine.

Step 3: Cook the Base Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.

Step 4: Shred the Chicken Remove the chicken breasts from the CrockPot and shred them with two forks. Return the shredded chicken to the pot.

Step 5: Add Cream and Dumplings Stir in the cream of chicken soup, frozen peas, and heavy cream. Add the biscuit dough pieces on top of the mixture, ensuring they’re spaced apart to prevent sticking.

Step 6: Cook the Dumplings Cover and cook on high for an additional hour, or until the dumplings are puffed and fully cooked. Avoid stirring to keep the dumplings intact.

Step 7: Serve Spoon the chicken, vegetables, broth, and dumplings into bowls and serve hot.