Slow-Cooker Chicken and Dumplings

By longhornfans

Ingredients

• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (10 3/4 oz) condensed cream of celery soup
• 3 1/2 cups chicken broth
• 1 medium onion, finely chopped (1/2 cup)
• 1 cup frozen peas and carrots
• Seasonings: garlic powder, paprika, dried parsley, rosemary, and/or thyme
• 4 frozen boneless skinless chicken breasts (1 1/4 lb)
• 1/4 tsp ground pepper
• 1 can refrigerated homestyle buttermilk biscuits
• OPTION: Use fresh carrots (approximately 3 - either diced or shredded) and frozen peas.

Preparation

Step 1

1. Spray 5 or 6 quart slow cooker with cooking spray.
2. Mix both soups, broth and onion in slow cooker. Add 1 – 2 tablespoons of favorite seasoning: garlic powder, paprika, dried parsley, rosemary, thyme.
3. Stir in peas and carrots.
4. Arrange chicken in soup mixture.
5. Sprinkle with ground black pepper.
6. Cover; cook on Low heat setting 6 hours.
7. Uncover; shred chicken, using 2 forks.
8. Increase heat setting to High. Cover; cook while preparing dumplings.
9. Cut each biscuit into 4 "cubes".
10. Add biscuits to stew, pressing gently with back of spoon to submerge in liquid.
11. Cover; cook on high for 1 1/2 hours or until dumplings are thoroughly cooked.