- 10 mins
- 310 mins
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Ingredients
- 1 large 1 large onion, diced
- 1 can 1 can 10.5 oz Cream of Celery Soup
- 1 can 1 can 10.5 oz Cream of Chicken Soup
- 1 tablespoon 1 tablespoon fresh parsley
- 1 teaspoon 1 teaspoon poultry seasoning
- black pepper to taste
- 4 4 skinless, boneless chicken breasts
- 2 cups 2 cups low sodium chicken broth
- 2 cups 2 cups frozen vegetables or peas and carrots, defrosted
- 1 can 1 can 8 pieces refrigerated biscuits
Preparation
Step 1
1. Add onion to 6 qt crock pot
2 In a small bowl combine cream of celery soup, parsley, poultry seasoning, and pepper. Spread over chicken breasts. Top with chicken broth and cook on high for 4 hours.
3. Roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir. Continue to cook for 1 more hour.
To serve:
Remove chicken breasts and slightly shred. Add back into slow cooker and stir. This will break up the dumplings somewhat, which is ok. Let cook an additional 10 minutes and serve.