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Crock Pot Chicken And Dumplings

Ingredients

  • 4 boneless skinless chicken breasts cut in bite sized pieces
  • 1 can 10.75 ounces condensed cream of chicken soup
  • 1 medium yellow onion chopped in medium sized dice
  • 2 large carrots peeled and cut into medium sized dice
  • 1 cup frozen peas
  • 1 quart chicken broth
  • 1/2 tablespoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon celery salt
  • 1 whole bay leaf
  • 1 10 ounce package refrigerated biscuit dough

Instructions

  1. Season the chicken with the kosher salt and black pepper, put it in the bottom of the crock pot.
  2. Put the chopped onion, carrots and frozen peas on top of the chicken pieces.
  3. Whisk together the cream of chicken soup and the chicken stock. Add the oregano and celery salt, then pour this mixture over the vegetables and chicken. Put the whole bay leaf on top and cover the crock pot with the lid. Cook on high for about 6 hours.
  4. About 1 hour before the chicken finishes cooking, tear the biscuit dough into pieces the size of a golf ball. Layer the dough pieces over the top of the chicken and vegetable mixture. Put the lid back on the crock pot and cook for another hour.
  5. The dumplings should soak up most of the broth, but if not, cook another 30 minutes with the top off the crock pot.