Crockpot Chicken and Dumplings

By charlotteh371

Ingredients

• 1 onion, chopped
• 1 1/4 lb. boneless skinless chicken breasts
• 1 tsp. oregano
• kosher salt
• Freshly ground black pepper
• 2 cans cream of chicken soup
• 2 c. low-sodium chicken broth
• 4 sprigs thyme
• 1 bay leaf
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 c. frozen peas, thawed
• 3 cloves garlic, minced
• 1 tube refrigerated biscuit dough
• 1/2 c. freshly grated Parmesan
• 2 tbsp. chopped parsley

Preparation

Step 1

To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through.
Garnish with parsley and serve.