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Crockpot Chicken and Dumplings

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main

Ingredients
  

  • 2 lb of boneless skinless chicken breasts
  • 1 can of condensed cream of chicken soup
  • 1 can of condensed cream of celery soup
  • 1 onion finely diced
  • 2 ribs of celery sliced
  • 3 cups of chicken broth
  • 6 oz of frozen peas and carrots
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of poultry seasoning
  • 1 16oz can of refrigerated biscuit dough

Instructions
 

  • Place all ingredients, except biscuit dough, in the slow cooker and cook on high for 4 hours or low for 8 hours.
  • Remove the chicken breasts from the slow cooker, shred and then return to cooker. They will be very hot so you may want to let them cool for a few minutes.
  • Roll dough for each biscuit to about 1/4" thick and then cut into strips. Drop the strips of dough into the cooker and cook on high for another hour.
  • Turn slow cooker off or on warm if you need it to stay heated for a while.