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slow cooker chicken and dumplings2 years

2 can (10 3/4 oz) condensed cream of chicken soup
4 cups chicken broth (from 32-oz carton)
1 medium onion, finely chopped (1/2 cup)
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon thyme
2 tablespoons butter or margarine, cut into pieces
1 cup frozen peas and carrots, thawed
1/2 cup chopped celery
1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
1 cup heavy cream
1 teaspoon flour
1/3 cup chopped fresh Italian (flat-leaf) parsley

In slow cooker, soup, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt, pepper and thyme. Dot with butter.
Cover; cook on Low heat setting 5 hours. Uncover; shred chicken, using 2 forks. Stir in peas, carrots and celery. Increase heat setting to High. Cover; cook while preparing dumplings.
On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Will heavy cream and flour, add and stir. Add salt to taste. Sprinkle with parsley and additional pepper. Serve.