Ingredients :

• Boneless, skinless chicken thighs — The most important choice in this recipe. Forget breasts: they dry out during long cooking and become unpleasant and stringy. Thighs stay juicy even after five hours and shred naturally without effort. Buy them already boneless and skinless — it saves ten minutes and just as much energy.
• Canned cream of chicken and cream of celery — Yes, it’s canned soup. And no, it’s not shameful. These two cans form the creamy base of the dish — the cream of chicken adds richness, while the celery adds a slightly herbal note that balances it out. Use the condensed version, as that’s what we’re using here. Campbell’s is the most common, but other brands work too.
• Refrigerated biscuit dough in a tube — The tube of American-style biscuit dough (like Pillsbury) is the key to effortless dumplings. It rises well in moist heat and gives those fluffy rolls we’re looking for. You add them in pieces directly into the pot at the end of cooking. If you can’t find them easily, an unsweetened scone dough or homemade biscuit dough also works.
• Chicken broth — It lengthens the sauce and prevents it from becoming too dense or sticky. Use a decent quality broth — homemade if you have it, otherwise a liquid variety in a carton rather than an overly salty cube. The amount of salt in your broth determines the final seasoning of the dish.