From Peggy G.-Crockpot Chicken and Dumplings

This looks like a recipe that has all the right stuff. It is easy. May have most of the items on hand and looks mighty tasty. So thanks, Peg for posting it on Facebook.

CROCK POT CHICKEN AND DUMPLINGS
Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.


INGREDIENTS:
1 large onion , diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots , defrosted
1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
DIRECTIONS:
Add onion to 6 qt crock pot and top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
TO SERVE
Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
NOTES:
My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

NUTRITION INFORMATION Yield: 4 servings, Serving Size:
Amount Per Serving:  Calories: 506 Calories