Crock-Pot Chicken and Dumplings
Rabu, 17 Juli 2019
INGREDIENTS
1 onion,
chopped
1 1/4
lb. boneless skinless chicken breasts
1 tsp. dried
oregano
Kosher salt
Freshly
ground black pepper
2 (10.5-oz.) cans
cream of chicken soup
2 c. low-sodium
chicken broth
4 sprigs
fresh thyme
1 bay
leaf
2 stalks
celery, chopped
2 large
carrots, peeled and chopped
1 c. frozen
peas, thawed
3 cloves
garlic, minced
1 (16.3-oz.) can
refrigerated biscuits
METHODS
1. Scatter onion
in the bottom of a large slow cooker then top with chicken. Season with
oregano, salt, and pepper.
2. Pour over
soup and broth then add thyme and bay leaf. Cover and cook on high until the
chicken is cooked through, about 3 hours.
3. Discard thyme
and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas,
and garlic. Cut biscuits into small pieces, then stir into chicken mixture.
Spoon liquid over any biscuits at the top. Cook on high until vegetables
are tender and biscuits are cooked through, about 1 hour more.