Slow Cooker Chicken And Dumplings

Total Time: 9 hrs 10 mins Preparation Time: 10 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken thighs, frozen
• 1 (10 3/4 ounce) can cream of chicken soup, low-sodium if available
• 1 (10 3/4 ounce) can cream of mushroom soup, low-sodium if available
• 1 (15 ounce) can fat-free chicken broth, low-sodium if available
• 1 onion, finely diced
• 1 tablespoon minced garlic
• salt, to taste
• fresh ground black pepper, to taste
• 10 ounces frozen mixed vegetables
• 1 (10 ounce) can refrigerated biscuit dough, pillsbury grands buttermilk preferred

Recipe

• 1 place everything except the biscuit dough into the slow cooker, and add enough water to almost cover.
• 2 place the lid on the pot and cook 4 hours on high or 8 hours on low. remove chicken from pot, shred and return to pot. if sauce seems thin, stir 1 tbsp flour into 2 tbsp cold water and stir into sauce; turn heat up to high while preparing biscuits.
• 3 roll each biscuit out to about 3" diameter and cut each biscuit into 9 pieces. layer biscuit pieces over the stew and cook another 1 hour on high.