Recipes - Crockpot Chicken and Dumplings

 

Another new recipe in our home but definitely a keeper.  My question to family when I make a new recipe is - Do you want me to make it again?  Some recipes are a no all the way around, my no comes if it is just too much trouble or work which tops all other answers but this one was a yes all the way around.  The instructions look long but honestly it is an easy dish to make.

1 onion, chopped

1 1/4 lb boneless skinless chicken breasts

1 tsp dried oregano

Kosher salt (if desired)

Freshly ground black pepper

2 cans cream of chicken soup

2 cups low-sodium chicken broth

4 sprigs fresh thyme

1 bay leaf

2 stalks celery, chopped

2 large carrots, peeled and chopped

1 cup frozen peas, thawed

3 cloves garlic, minced

1 can refrigerated biscuits

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

Pour soup and broth over chicken, then add thyme and bay leaf. Cover and cook on High until the chicken is cooked through, about 3 hours.

Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut or tear biscuits into small bite-sized pieces then stir into chicken mixture. Spoon liquid over any biscuits at the top.

Cook on High until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 2 hours more.

Have a fun day!