After the initial cooking period, remove and discard the thyme sprigs and bay leaf. Using two forks, shred the chicken directly in the slow cooker. The meat should pull apart easily and mix naturally into the broth and onions, creating a thick, comforting base.
Stir in the chopped celery, chopped carrots, thawed peas, and minced garlic. Adding the vegetables at this stage keeps them from turning mushy and ensures they retain both color and texture as the dish finishes cooking.
Open the can of refrigerated biscuits. Cut or tear each biscuit into small bite-sized pieces. Stir these pieces gently into the chicken mixture, making sure to spoon some of the hot broth over any pieces sitting on top so they begin to cook evenly.
Continue cooking on High until the vegetables are tender and the biscuits have fully cooked through. Stir every 30 minutes to keep the biscuits moist, prevent sticking, and help them absorb the flavorful broth. This step typically takes 1 hour to 1 hour 30 minutes.
Once the dumplings are fluffy and the vegetables are soft, give everything one final stir. The broth should have thickened slightly from the biscuits, creating a rich, stew-like consistency. Serve hot and enjoy this cozy, homemade comfort meal.
