Is there anything more comforting than chicken & dumplings?
1 onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Freshly ground black pepper
2 (10.5-oz.) cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 (16.3-oz.) can refrigerated biscuits
Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper. Add in celery, carrots, and garlic. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours. Discard thyme and bay leaf, then shred chicken with two forks. Add peas. Cut biscuits into quarters or smaller, but large enough to be bite sized. Stir them into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 2 hours to 2 hours 30 minutes more.