Slow Cooked Chicken and Dumplings

Time: 4 hrs 45 min Servings: 8

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Ingredients

• 1 1/2 lb chicken breasts cubed

• 10.5 oz. can cream of chicken soup

• 10.5 oz. can cream of celery soup

• 1 cup water

• 14.5 oz can chicken broth

• 2 carrots sliced (about 2 cups after being sliced)

• 2-3 ribs celery sliced (about 2 cups after being sliced)

• 1 yellow onion diced

• 1/2 tsp thyme

• 1/2 tsp black pepper

• 1 cup frozen peas optional

• 16.3 oz Pillsbury Grand Biscuits 8 biscuit sized can note- I only use 7 of these biscuits

• more thyme and pepper for the top of biscuits

Instructions

1. Add chicken, carrots, celery, onions, thyme, and black pepper to your slow cooker

2. Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir

3. Cook on HIGH For 4 hours or LOW for 8 hours

4. Add peas at this point if you would like. Stir

5. I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup

6. Sprinkle dumplings with a touch of thyme and pepper. Replace the lid

7. Turn your slow cooker to HIGH

8. Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny.

*Disclaimer - credit to this recipe goes to @magicalslowcooker