Crockpot Chicken and Dumplings

(forgot to take a pic, so here it is in tupperware for tomorrow's lunch :) )

My family loves this meal!!

Diana's Crockpot Chicken and Dumplings

Feel free to substitute any ingredients you wish, and increase/decrease amounts for the size of your family!

4 boneless/skinless chicken breasts (frozen works fine)

2 tablespoons of butter

2 (10.75 oz) can of cream of chicken soup

3 1/2 cups of chicken broth

1 large sweet onion, finely diced

1 1/2 cups corn

3-4 stalks celery, diced

4-5 large carrots, diced

3/4 tsp thyme

1/4 tsp black pepper

1/2 tsp sea salt

Directions: 
For the dumplings use 1-2 large cans of Pillsbury Buttermilk Biscuits (non-flaky). My family likes lots of biscuits, but one can works also.

1. EXCLUDING THE BISCUITS, put the chicken in the bottom of the crockpot and top with all other ingredients in any order.
2. Cover and cook on LOW for 8 hours or HIGH for approximately 5 hours.
3. About an hour before serving, remove chicken and pull into pieces. Return the chicken to soup mixture. Tear each biscuit into thirds and place on the top of the soup. Cover and cook until the dough is no longer raw in the center.


If biscuits are soggy because your crockpot was too full: remove lid, let cook another 10-15 minutes.
Serve in bowls.


(c) Diana Frazier 2011