Chicken and Dumplings. Slow Cooker

Prep Time: 10 minutes. Cook Time: 9 hours Yield: Serves about 7. Total Time: 9 hours, 10 minutes.

2 chicken breasts.
1 10-3/4 ounce can cream of chicken soup.
1 stick of celery, (optional) chopped in small pieces.
1 10-3/4 ounce can cream of celery soup.
1 10-3/4 ounce can filled with water.
1 14.5 ounce can chicken broth.
1 stick of celery, (optional ) chopped in small pieces. 4 carrots, sliced or diced.
1 white onion diced.
1/2 teaspoon thyme.
1/4 teaspoon black pepper.
1 cup frozen peas. (Optional).
Pillsbury Grand Biscuits. (8 biscuits 1 can).
NOTE I only use seven of these biscuits.

INSTRUCTIONS. 1. Put the cream of chicken, cream of celery, a soup size can of water, and chicken broth in your slow cooker.
2. Whisk until smooth.
3. Add chicken breasts, carrots, celery, onions, thyme, and black pepper to your slow cooker.
4. Cook on LOW for 8 hours.
5. When the eight hours is up, shred the chicken with 2 forks right in the slow cooker.
6. Add peas at this point if you would like. Stir.
7. Add 7 biscuits to the top of the soup.
8. Sprinkle dumplings with thyme.
9. Turn your slow cooker too HIGH.
10. Cook on HIGH fro 40 minutes to 1 hour. You will know the dumplings are done when they are no longer shiny.

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