INGREDIENTS :
- 1 1/2 pounds chicken breasts cubed
- 10.5 ounces can cream of chicken soup
- 10.5 ounces can cream of celery soup
- 1 c water
- 14.5 ounces can chicken broth
- 2 carrots sliced (about 2 c after being sliced)
- 2-3 ribs celery sliced (about 2 c after being sliced)
- 1 yellow onion diced
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1 c frozen peas optional
- 16.3 ounces Pillsbury Grand Biscuits 8 biscuit sized can
- more thyme and pepper for the top of biscuits
INSTRUCTIONS :
- Step 1: In a slow cooker, add in the chicken, carrots, onions, thyme, and black pepper.
- Step 2: Add and stir the cream of chicken soup, cream of celery soup, chicken broth, and water.
- Step 3: Cook for about 4 hours on high or 8 hours on low.
- Step 4: Stir in the peas.
- Step 5: Divide the biscuits into quarters and even arrange them on top of the sauce.
- Step 6: Sprinkle over some thyme and pepper.
- Step 7: Place the lid and cook for about 45 minutes on high. Make sure to not open the lid. The dumplings are done when they are no longer shiny.
