Slow Cooker Chicken and Dumplings

I have made this recipe several times and believe that I have finally perfected it. It is great comfort food and would warm anyone up on a cold winter night. It is very filling and definitely hits the spot. I hope you enjoy it as much as we do.

Recipe:

4 skinless, boneless chicken breasts (cut into small pieces)
2 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (14.5 ounce) can reduced sodium chicken broth
¼ teaspoon ground black pepper
1 cup frozen peas
3 carrots, peeled and chopped
4 stalks of celery, chopped
1 (10 ounce) package refrigerated biscuit dough, torn into small pieces
Salt to taste

1) Place the chicken, butter, and onion into a 5-quart slow cooker.
2) In a medium bowl stir together the soups, broth, and black pepper. Pour the soup mixture over the chicken and stir together.
3) Cover, and cook for 5 to 6 hours on High.
4) About 2 hours before serving, add the peas, carrots, and celery. Drop the torn biscuit dough pieces into the slow cooker and gently push them down into the liquid.
5) Cover, and cook for the remaining 2 hours or until the dough is no longer raw in the center.

Notes: Occasionally push the dumplings into the liquid to help them cook through. If it looks too thick for your liking, add some water or more chicken broth to thin it out.

Prep Time: 30 minutes | Cook Time: 6 hours | Total Time: 6 hours 30 minutes |
Yields: 8 servings