Name: Chicken and Dumplings
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large onion, diced; 4 ribs celery, sliced; 4 cups water; 2 (10.5 oz) cans cream of chicken soup; 2 sprigs fresh thyme; 1 bay leaf; 1 tbsp chicken bouillon powder; 3 cloves garlic, smashed; 1.5 lb boneless, skinless chicken breasts; salt, to taste; black pepper, to taste; seasoned salt, to taste; 1 cup frozen peas and carrots; celery salt, to taste; greek seasoning, to taste (optional); 1 can refrigerated biscuits

1

To a slow cooker, add the diced onion, sliced celery, water, and cream of chicken soup. Stir to combine.

2

Add the fresh thyme sprigs, bay leaf, chicken bouillon powder, and smashed garlic cloves.

3

Season the chicken breasts with salt and pepper, then add them to the slow cooker.

4

Cover and cook on high for 3.5 hours.

5

Remove the cooked chicken, bay leaf, and thyme sprigs from the slow cooker.

6

Shred the chicken using two forks. For extra flavor, sprinkle with seasoned salt.

7

Return the shredded chicken to the slow cooker along with the frozen peas and carrots.

8

Stir everything together and taste. Season with additional salt, pepper, celery salt, and optional Greek seasoning as needed.

9

Cut each refrigerated biscuit into 8 small pieces.

10

Add the biscuit pieces to the soup, pressing them down gently to submerge them in the liquid.

11

Cover and continue to cook on high for 1.5 to 2 hours. Stir the dumplings after 1 hour, and again 30 minutes later, to ensure they cook evenly and stay submerged.

12

Once the dumplings are cooked through, serve the chicken and dumplings hot.

Chicken and Dumplings

Ingredients

16 Ingredients

Instructions

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