Easy Crock Pot Chicken and Dumplings

• Meat

  • 1 1/4 lb Chicken thighs, boneless skinless
  • 1 tsp Poultry seasoning

• Produce

  • 1 Branch fresh sage, small
  • 1 Onion, medium
  • 1/3 cup Parsley
  • 1 1/2 cups Peas and carrots, frozen
  • 1 sprig Rosemary, Fresh
  • 2 sprigs Thyme, fresh

• Canned Goods

  • 3 1/2 cups Chicken broth, low-sodium
  • 1 10oz can Cream of celery soup, condensed
  • 1 10oz can Cream of chicken soup, condensed

• Baking & Spices

  • 1 16oz can Buttermilk biscuit dough, refrigerated
  • 1/4 tsp Pepper, fresh ground
  • 1 Salt

• Dairy

  • 2 tbsp Butter

Found on foxvalleyfoodie.com

Description

Directions

• Add soup, broth, chicken and onion to crock pot.
• Place butter in crock pot along with poultry seasoning, thyme, rosemary, sage, and ground pepper.
• Cover and cook for 4 1/2 hours on high.
• Uncover and shred chicken.
• Remove biscuit dough from can and flatten each round (~1/4 thick). Cut each flattened round into 8 pieces. (cut into quarters for larger dumplings)
• Place dough in crock pot and push under liquid with spoon.
• Add peas and carrots to crock pot and cook for 2 1/2 hours further, or until biscuits are cooked through.
• Break up any cooked together pieces of dough, taste for salt and adjust as needed.
• Stir in fresh parsley and serve.