Crock - pot Chicken 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
1. Scatter
onion in the bottom of a large slow cooker then top with chicken. Season with
oregano, salt, and pepper.
2. Pour
over soup and broth then add thyme and bay leaf. Cover and cook on high until
the chicken is cooked through, about 3 hours.
3. Discard
thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots,
peas, and garlic. Cut biscuits into small pieces, then stir into chicken
mixture. Spoon liquid over any biscuits at the top.
4. Cook on
high until vegetables are tender and biscuits are cooked through, stirring
every 30 minutes, about 1 hour to 1 hour 30 minutes more.
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