SLOW COOKER CHICKEN AND DUMPLINGS

4 boneless chicken breasts

2 10-ounce cans cream of chicken soup

4 cups chicken stock

1 large onion, diced

2 stalks celery, diced

2 carrots, peeled and diced

2 cloves, finely chopped

1 tsp seasoned pepper

1 tsp salt

1 tbsp dried italian seasoning

1/2 tsp thyme

1 cup frozen peas

1 16-ounce can biscuits, quartered

In crock pot, Mix together soup stock and spices.  Mix in veggies (except peas).  Add chicken and coat well.  Cover and cook on high 2 1/2 hours, remove chicken and shred with forks then return to crock pot, add peas and stir well.  Top with biscuits, cover and continue cooking for another hour.

https://www.q99fm.com/2020/10/07/slow-cooker-chicken-and-dumplings/