Crock Pot Chicken and Dumplings

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 medium onion, chopped
• 2 cups carrots, sliced
• 2 cups celery, sliced
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary (optional)
• Salt and pepper to taste
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup frozen peas (optional)
• 1 can refrigerated biscuit dough (like Pillsbury Grands) or homemade biscuit dough
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken and Vegetables:

• Place the chicken breasts (or thighs) in the bottom of the crock pot.
• Add the chopped onion, carrots, and celery on top of the chicken.
• Pour the chicken broth over the chicken and vegetables.

1. Season and Cook:

• Season with garlic powder, thyme, rosemary, salt, and pepper.
• Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.

1. Shred the Chicken:

• Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.

1. Add the Soup and Peas:

• Stir in the cream of chicken soup and frozen peas (if using) to create a creamy base for the dish. Allow it to cook for another 30 minutes to heat through.

1. Add the Dumplings:

• Cut the refrigerated biscuit dough into small pieces (about 1-2 inch squares).
• Place the dough pieces on top of the chicken mixture in the crock pot, spacing them evenly.
• Cover and cook for an additional 1 hour on high, until the biscuits puff up and are fully cooked.

1. Garnish and Serve:

• Once the dumplings are cooked and golden on top, sprinkle with fresh parsley.
• Serve hot, and enjoy your comforting Crock Pot Chicken and Dumplings!

This is a simple way to make an old-fashioned favorite using your slow cooker.