Crock-Pot Chicken and Dumplings

By paulmartinjr

Ingredients

• 1 onion, chopped
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 (10.5-oz.) cans cream of chicken soup
• 2 c. low-sodium chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 stalks celery, chopped
• 2 large carrots, peeled and chopped
• 1 c. frozen peas, thawed
• 3 cloves garlic, minced
• 1 (16.3-oz.) can refrigerated biscuits

Details

Adapted from delish.com

Preparation

Step 1

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, 3 hours.Discard thyme and bay leaf, then shred
chicken with two forks. Stir in celery, carrots, peas, and garlic.
Cut biscuits into small pieces and scatter over chicken mixture. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour.