Recipe Crockpot chicken and dumplings

[pattrose]

Crockpot 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

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 1 hour to 1 hour 30 minutes

Comments

[lucy_roman]

It sounds delicious. What are the biscuits?

[pattrose]

The rolled biscuits are the dumpling part. I've made this one. It's delicious. I used grand biscuits.

[lucy_roman]

Biscuits mean something a bit different in the UK. I'm sure I could find the equivalent though.

[pattrose]

Do you have rolled biscuits in a tube? In the refrigerator section. That's what those are. I've also made them with four and baking powder or Bisquick.

[lucy_roman]

I don't know. I will have to look next time I'm in the supermarket.