Crock Pot Chicken and Dumplings

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon poultry seasoning
• Salt and pepper to taste
• 1 can (16.3 oz) refrigerated biscuit dough

Instructions

1. Place the chicken breasts in the bottom of the crock pot. Add butter, onion, garlic, carrots, and celery on top.
2. In a bowl, mix the chicken broth, cream of chicken soup, poultry seasoning, salt, and pepper. Pour this mixture over the chicken and vegetables in the crock pot.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and vegetables are tender.
4. Remove the chicken from the crock pot and shred it. Return the shredded chicken to the pot.
5. Cut each biscuit into quarters and add them to the crock pot, stirring gently to submerge the dough pieces in the liquid.
6. Cover and cook on high for an additional hour, or until the dumplings are cooked through and fluffy.
7. Stir gently before serving. Garnish with fresh herbs if desired.

Enjoy!