Slow Cooker Chicken & Dumplings
3-4 lbs. skinless chicken thighs/drumsticks, cooked
2 teaspoon oregano
4 (10.5 oz.) cans cream of chicken soup
4 cups chicken broth or stock
1 tablespoon dried thyme
1 bay leaf
1 bag frozen vegetables (onion, celery, carrots, potatoes)
1 (12-16 oz.) bag frozen peas
3 cloves garlic, minced
2 cans refrigerated biscuits
Cook skinless chicken in a large slow cooker. Place chicken in slow cooker, season with a little salt and pepper, cover and cook on low 4-5 hours. Remove from slow cooker, let cool, and, discard bones, then roughly shred or chop the chicken. Set aside.
In the slow cooker, add the oregano, salt, pepper, soup, chicken broth, thyme, bay leaf, frozen vegetables, peas, and garlic. Stir well and cover and cook on low 4-5 hours. Remove bay leaf.
Add cooked chicken to slow cooker and stir. Cut biscuit into quarters, and stir into chicken mixture. Spoon a little liquid over biscuits on top. Cover and cook on high for about 1-2 hours, or until top of biscuits turn golden. Serve.
(If you’d rather use boneless-skinless chicken breasts, simply add them to the slow cooker along with all other ingredients, except biscuits, at the beginning of the recipe).