Chicken & Dumplings – Slow CookerCourse: Main, DinnerCuisine: AmericanDifficulty: Easy
1 can refrigerated Pillsbury Biscuits
1.5 pounds chicken breasts, cubed
1 10.5 oz can cream of celery soup
1 10.5 oz can cream of chicken soup
1 14.5 oz can chicken broth
3 sticks of celery, chopped
1 white onion, chopped
2 medium carrot sticks, chopped
1/2 tsp black pepper
1/2 tsp thyme
1 cup water
- In the slow cooker, add in all the ingredients except for the biscuits (set aside for later) and give it a really good stir.
- Cook on low for 7-8 hours or on high 4 hours.
- 50 minutes prior to serving, remove 7 biscuits from the can and cut each into 6 pieces. Place evenly over the soup in the crockpot. Cover and set to HIGH and cook for additional 45 minutes. Do not open lid while biscuits and cooking.
- Serve hot and enjoy!