Crock-Pot Chicken Dumplings
, 5 h 15 min, Serves 4-6
Slow-cooker chicken and vegetables in a creamy gravy, topped with biscuit dumplings that cook right in the pot.
| 1 yellow onion, finely chopped | Layer veg, chicken; salt & pepper | Pour in soup, thyme & water | Cook on High 2 hrs to 165°F / 74°C | Discard thyme, shred chicken, stir in celery & peas | Halve biscuits crosswise, arrange on top, add pepper | Cook on High 3 hrs, stir every 30 min |
| 1 large carrot, peeled, cut into 6 mm rounds | ||||||
| 5 garlic cloves, minced | ||||||
| 900 g boneless, skinless chicken breasts | ||||||
| Kosher salt | ||||||
| Freshly ground black pepper (for the chicken) | ||||||
| 2 (300 g) cans cream of chicken soup | ||||||
| 4 thyme sprigs | ||||||
| 720 ml water | ||||||
| 2 celery ribs, finely chopped | ||||||
| 130 g frozen peas, thawed | ||||||
| 1 (460 g) can refrigerated biscuits | ||||||
| Freshly ground black pepper (for the biscuits) |
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