Crock-Pot Chicken and Dumplings

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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

Scatter onion in the bottom of a large slow cooker then top
with chicken. Season with oregano, salt, and pepper.

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.

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, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes
more.

Read Full Recipe ---> Click Here

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