crock pot chicken and dumplings

By Flywheelpw

Ingredients

• 1 large onion diced
• 1 can (10.5oz) cream of celery soup
• 1 can (10.5 oz) cream of chicken soup
• 1 tbsp fresh parsley
• black pepper to taste
• 4 boneless skinless chicken breasts
• 2 cups low sodium chicken broth
• 2 cups frozen vegetables (or peas and carrots defrosted)
• 1 can (8peices) refrigerated biscuits buttermilk, country, or homestyle

Preparation

Step 1

add onion to 6 quart crock pot and top with chicken breasts

in a small bowl combine cream of celery soup, cream of chicken soup,sparsely, poultry season and pepper. spread over chicken breasts, top with chicken broth and cook on high for 5 hours.

approximately one hour (60 to 90 minutes) before serving roll each biscuit thin and flat cut into 4 strips add vegetables to slow cooker and stir add biscuit strips on top replace lid as quick as possible

remove chicken breasts and slightly shrewd, 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.

640 calories