Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Miz Helen's Kitchen

Ingredients

3 to 4 large chicken breast, boneless

1 teaspoon seasoned salt

1 teaspoon ground black pepper

2 teaspoons Poultry Seasoning

1 (10 ounce) can Cream of celery soup

1 (10 ounce) can Cream of Chicken soup

1 large yellow onion, chopped

3 cups celery, chopped

3-1/2 cups chicken broth

1 (16 ounce) package frozen peas

1 (16 ounce) can Refrigerated Biscuit Dough

Directions

Place the chicken breast in the bottom of the slow cooker.

Mix the salt, pepper, and Poultry Seasoning in a small bowl and mix.

Sprinkle the season mix over both sides of the chicken breast.

Mix the cream of celery soup and the cream of Chicken soup together then pour it over the top of the chicken.

Place the chopped onions and celery on top of the soup mixture.

Pour the chicken broth around the edge of the slow cooker.

Place the lid on and cook on high for 4 hours or low for 8 hours.

At the end of the cooking time, remove the breast to a baking pan and shred the chicken in a large shred.

Stir the chicken back into the soup gravy.

Stir the peas into the chicken and gravy.

Cut the biscuits into quarters and drop into the mix.

Replace the lid and cook for 1 hour on high.

Serve hot.