Begin by placing your boneless chicken breasts or thighs directly into the bottom of the slow cooker. Ensure the meat is spaced evenly to allow for thorough cooking.

Layer diced onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.

Sprinkle dried thyme, dried parsley, salt, and pepper over the chicken and vegetable mixture.

Pour the chicken broth gently over all the ingredients, covering them completely.

Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours.

About 30 minutes before serving, carefully remove the lid and shred the chicken using two forks. Return the shredded chicken back into the slow cooker.

Stir in heavy cream (or half-and-half) and frozen peas, letting the dish meld for 10-15 minutes.

Cut the biscuit dough into quarters and drop them over the cooked chicken mixture gently. Switch the slow cooker to high for an additional 30-45 minutes, until the dumplings are fluffy.