Crock Pot Chicken and Dumplings

Went looking for the recipe this morning thinking I had blogged this when Eric made it in the past, but I had not. Found it in the big binder. When we made this in the past we would take some over to my mom. She would always call the next day and say "Next time bring me more". Still makes me laugh. She loved it when we brought over leftovers. Especially the sweet stuff. 

 It is a great comfort food on a cold winters night.  

Ingredients

5 6 ounce boneless skinless chicken breasts [6-8 oz. each]

1 10 ¾ oz can cream of chicken with herbs soup

1 10 ¾ oz can cream of celery soup

2 ½ cups chicken broth

8 frozen biscuits thawed and quartered

¼ cup finely minced onion

3 tablespoon unsalted butter melted

1 teaspoon dried parsley flakes

1 teaspoon poultry seasoning

¼ teaspoon dried tarragon

⅛ teaspoon dried thyme

salt and black pepper to taste

Optional veggies: See note

½ cup diced celery

½ cup diced onion

1 cup thinly sliced carrots

2 tablespoon butter

Instructions

Use a crock pot liner on a 6 quart oval slow cooker or spray with cooking spray. Set on the low setting.

Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of the slow cooker.

In a mixing bowl, whisk together the soups, broth, melted butter, onion and seasonings. Pour over chicken. Cover and cook on low for 5 hours.

After 5 hours, uncover, stir well and increase the temperature to the high setting.

Cut thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.

Replace lid and lock to seal. Cook for an additional 1-1 ½ hours.

Uncover let stand for 10 minutes, then serve.

Note: We prefer to add the cooked vegetables at the end of cooking, so, the chicken and dumplings won't get lost in the flavor of the vegetables. You can skip this optional step and enjoy vegetables on the side if you wish.