Warm up on these cooler fall nights with a bowl of Chicken and Dumplings. The best part?  This can be made in the slow cooker, for an easy dinner!

 

Ingredients:

1 small can of cream of celery soup

1 small can of cream of chicken soup

1 tablespoon parsley

1 teaspoon of poultry seasoning (you can use a mix of dried spices such as sage, rosemary and thyme if you don’t have poultry seasoning)

1 large cooking onion (finely diced)

2 cups low sodium chicken broth

4 boneless/skinless chicken breasts

2 cups frozen (or canned) vegetables (peas & carrots).  If you are using frozen make sure they are defrosted to avoid watering down the dish.

1 can of ready to bake biscuits (you can skip the store bought and make your own biscuits)

 

Instructions:

TIP:  take some of your chopped onions and brown along with your chicken breasts before adding to your crockpot.   Browning your meat will enhance the flavour of your chicken.  Don’t fully cook the chicken, just brown it on the outside.

Add your onions to the bottom of your crockpot and place the chicken breasts on top.   In a side bowl, combine all other ingredients (except the chicken stock and biscuits).

Once mixture is ready, pour overtop of your onions and chicken breasts.   Finally, top off with your chicken broth and put the crockpot on high for 5 hours.

NOTE:  approx. 45-1 hour before serving, add in your biscuits as a top layer. You can chop them into bite sized pieces or roll out thinner strips, just remember they puff up, so keep that in mind when cutting your biscuits.

Return the lid and cook for the remaining hour.

 

Before serving, remove the chicken breasts and shred.   Add back into your crockpot and give the entire mixture a stir.

Enjoy!