The slow cooker does all the work in this delicious dinner. Chicken, carrots, celery, onions and seasonings are added to a slow cooker. Then cream of chicken soup, cream of celery soup, chicken broth and water are stirred into the chicken and vegetables. Everything cooks for several hours in the slow cooker before peas are added with cut up canned biscuits. The biscuit pieces cook in the slow cooker for an additional 45 minutes before serving.
Course
Entree
Prep Time15minutes
Cook Time4hours45minutes
Servings8people
Ingredients
1 ½lbschicken breastscubed
10.5ozcan cream of chicken soup
10.5ozcan cream of celery soup
1cupwater
14.5ozcan chicken broth
2carrotssliced (2 cups)
2-3ribs celerysliced (2 cups)
1yellow oniondiced
½tspthyme
½tspblack pepper
1cupfrozen green peas
16.3ozPillsbury Grand Biscuits8 biscuits
Instructions
Add chicken, carrots, celery, onions, thyme and black pepper to your slow cooker.
Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir.
Cook on HIGH for 4 hours or on LOW for 8 hours.
Add peas at this point, stir.
Use 7 biscuits. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup.
Sprinkle dumplings with additional thyme and pepper. Replace the lid.
Turn your slow cooker to HIGH.
Cover and cook on HIGH for 45 minutes (do not open the lid during this time). The dumplings are done when they are no longer shiny.