Crockpot Chicken and Dumplings
This soup is comfort food at its finest.
- 1 Onion
- 1-1/4 lb Boneless Skinless Chick Breast
- 1 tsp Oregano
- Sea Salt
- 2 Cups "Cream of..." Soup Replacement
- 2 Cup Chicken Broth
- 4 Sprigs Thyme
- 1 Bay Leaf
- 2 Stalks Celery
- 2 Carrots
- 1 Cup Frozen Peas
- 3 Cloves Garlic
- 1 Tube Biscuit Dough
- 1/2 Cup Freshly Grated Parmesan
- 2 Tbsp Chopped Parsley
To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
Garnish with Parmesan and parsley and serve.