Crock Pot Chicken & Dumplings

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 (10½-ounce) cans reduced-sodium cream of mushroom soup
• 1 (8-ounce) package button mushrooms, trimmed and sliced (about 3 cups)
• 2 large carrots, chopped (about 1½ cups)
• 1 medium yellow onion, chopped (1½ cups)
• 2 large stalks celery, chopped (about 1 cup)
• 1 cup water
• 1/2 cup reduced-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 tablespoons finely chopped fresh flat-leaf parsley, divided
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, softened
• 1 (12-ounce) can refrigerated (2-inch) biscuits, quartered
• 1 1/2 cups frozen peas, thawed

Instructions

1. Place chicken, soup, mushrooms, carrots, onion, celery, water, broth, thyme, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined. Cover and cook until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 2½ hours on High or 4 to 5 hours on Low.
2. Leaving the cooker on, transfer the chicken to a large bowl; shred using 2 forks. Return the shredded chicken to the cooker. Add 2 tablespoons parsley; mix well and cover the cooker. Mix flour and butter in a small bowl until a paste forms. Add the flour mixture to the cooker; stir until fully incorporated and the mixture is slightly thickened, about 2 minutes.
3. Arrange biscuit pieces on the surface of the stew, making sure not to overlap. Cover and cook on High until a wooden pick inserted in the center of a biscuit comes out clean, about 1 hour. Stir the biscuits into the stew; stir in peas. Top with the remaining 2 tablespoons parsley. Additional reporting by Carrie Myers and Jan Valdez