Crockpot Chicken and Dumplings

Not much cooking over the weekend once again. Today I have Chicken and Dumplings in the crockpot and it smells really good!!

Classic Chicken and Dumplings

Ingredients


2 boneless, skinless chicken breasts, cut into bite-sized pieces

2 medium carrots, cut into 1-inch slices

2 celery ribs, sliced

10 3/4 ounces condensed cream of mushroom soup

10 3/4 ounces condensed cream of chicken soup

1 1/2 cups chicken broth

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

16 ounces refrigerated buttermilk biscuits, canned

1/2 cup frozen green peas

Directions

1.Place the chicken pieces, carrots, celery, soups, broth, garlic powder, thyme, salt and pepper in the Crock-Pot® slow cooker and mix to combine thoroughly.

2.Cut five of the buttermilk biscuits into quarters. Add to the chicken mixture and lightly combine.

3.Cover; Cook on Low 6 to 8 hours (or on High 3 to 4 hours).

4.Fifteen minutes prior to serving, bake the remaining biscuits as directed.

5.Add the peas to the chicken and dumplings about two minutes before serving, or until warmed through.

6.To serve, spoon the chicken and dumplings into individual bowls and top each serving with a warm biscuit. Ladle additional sauce over the top, if desired.