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Crockpot chicken and dumplings
by Julie VanWynsberghe
serves: 5
  chicken and dumplings
Ingredients:
  5   boneless skinless chicken (2.5lbs)
  1 10 3/4oz   cream of chicken with herb soup
  1 10 3/4oz   cream of mushroom soup
  2 1/2 cups   chicken broth
  8   grands southern style biscuits
  3 Tbls   Melted butter
  1 tsp   dried parsley flakes
  1 tsp   poultry seasoning
  1/4 tsp   dried tarragon
  1/8 tsp   dried thyme
    salt
    pepper
  1/2 cup   diced celery
  1 cup   thinly sliced carrots
  2 Tbls   butter
Directions:
  Spray the inside of your slow cooker with cooking spray and set it on the low setting. Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker. In a mixing bowl, whisk together the soups, broth, melted margarine/butter, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on low for 5 hours.

After 5 hours, remove the lid, stir and increase the temperature to the high setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours. Yield: 6 servings

If you'd like to add veggies:
In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots in 2 Tbsp margarine or butter until cooked and golden. Season with salt and black pepper to your taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve immediately.