Unique Crock-pot Chicken and Dumplings


Crock-pot Chicken and Dumplings Unique Crock Pot Chicken and Dumplings











INGREDIENTS






  • 1 onion, chopped

  • 1 1/4 lb. boneless skinless chicken breasts

  • 1 tsp. dried oregano

  • Kosher salt

  • Freshly ground black pepper

  • 2 (10.5-oz.) cans cream of chicken soup

  • 2 c. low-sodium chicken broth

  • 4 sprigs fresh thyme

  • 1 bay leaf

  • 2 stalks celery, chopped

  • 2 large carrots, peeled and chopped

  • 1 c. frozen peas, thawed

  • 3 cloves garlic, minced

  • 1 (16.3-oz.) can refrigerated biscuits




























































DIRECTIONS






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

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

  3. Discard thyme and bay leaf, then shred chicken with two
    forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small
    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,
    about 1 hour more.


















This article and recipe adapted from this site







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