Slow Cooker Chicken & Dumplings
by Joe Mussoline

URL Source:
Source: Varied
Course: Main
Cuisine: Southern
Food Group: Poultry
Serves: 8


10 Boneless/Skinless Chicken Thighs or 6 Breasts
1 can(s) Cream of Chicken Soup
2 can(s) Cream of Celery Soup
1 quart Chicken Broth
1 1/2 cup(s) Celery - diced
1 cup(s) Carrots - diced
1 medium Sweet Onion - diced
4 tablespoon(s) Unsalted Butter
1 cup(s) Frozen Peas - thawed
1 Refrigerated Homestyle Biscuits - 16.3 oz.
1 teaspoon(s) Black Pepper
1/2 teaspoon(s) Salt

Spray 6 quart slow cooker with cooking spray. 

In the slow cooker mix the soups, broth, and veggies and sprinkle with salt and pepper.  Arrange the chicken in the mix and dot the butter. 

Cover and cook on Low heat setting for 4 hours or so, until you can easily shred the chicken using two forks.  Stir in the thawed peas and increase heat setting to High while preparing the dumplings.

Open refrigerated biscuits, separate and cut into quarters.  Add the biscuit quarters to the mix, pressing them into the liquid with the back of a serving spoon.  Cover and cook on High until dumplings are thoroughly cooked (about an hour).

Hope you enjoy as much as we did.