Crock Pot Chicken & Dumplings
4 boneless, skinless chicken breasts
1 large onion, diced
1 (10.5 oz.) can cream of celery soup
1 (10.5 oz.) can cream of chicken soup
1 tablespoon dried parsley
1 teaspoon poultry seasoning
½ teaspoon pepper
4 cups chicken broth
2 cups frozen peas and carrots, thawed
2 cans (8 biscuits) refrigerated biscuits (buttermilk, homestyle or country)
In a large crock pot, add diced onion. Top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread evenly over chicken breasts. Top with chicken broth, cover and cook on high 4 hours. Then, remove chicken breasts and allow to cool slightly, then shred roughly, leaving some chicken in larger chunks. Add back to crock pot.
1 hour before serving (total cooking time is 5 hours), roll each biscuit thin and flat and cut each into 4 strips. Add thawed vegetables to the crock pot and stir. Add biscuits strips on top. Cover and cook an additional 1 hour. Serve.