Crockpot Chicken and Dumplings

 

This was SO easy and everyone loved it!  It's perfect for a chilly Fall or Winter evening.

1 onion, diced

1 can cream of celery soup

1 can cream of chicken soup

1 tablespoon parsley flakes

1 tsp. poultry seasoning

black pepper to taste

4 boneless, skinless chicken breasts

2 cups chicken broth

1 10oz bag of frozen peas and carrots

1 10oz bag of frozen mixed veggies

1 can of refrigerated biscuits (8 count)

Place the diced into the crockpot and lay the chicken breasts on top.

In a small bowl, combine the canned soups, parsley, poultry seasoning, and pepper.  Spread the mixture over the chicken.  Add the chicken broth.

Cook on Low for 8 hours or High for 5 hours.

Approximately 90 minutes before serving, roll each biscuit flat and cut into 4 strips.  

Use two forks, or a ground beef chopper, to shred the chicken in the sauce.

Add the frozen veggies to the crockpot and stir.

Place the biscuit strips on top of the chicken mixture in as even of a layer as you can.  Work kind of fast so you can get the lid back on as quickly as possible.

Continue cooking for the remaining 90 minutes.

Once finished, give it another stir.  This will break up some of the dumplings.  Cook another 10 minutes.

Serve immediately.