Ingredients:
– 4 boneless, skinless chicken breasts
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can (10.5 oz) cream of chicken soup
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1 can (16.3 oz) refrigerated biscuit dough
Instructions:
1. Place chicken breasts, onion, carrots, celery, and garlic in the crockpot. Add chicken broth, cream of chicken soup, thyme, parsley, salt, and pepper.
2. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
3. Shred the chicken with two forks.
4. Tear biscuit dough into small pieces and add to the crockpot. Stir gently.
5. Cover and cook on high for an additional 30 minutes, until the dumplings are cooked through.
6. Serve hot, garnished with additional parsley if desired.
Servings: 6