Crockpot Chicken

 

Easy Crockpot Chicken & Dumplings

Ingredients:

1 onion, chopped

2 cloves garlic, chopped

4 boneless, skinless chicken breasts

2 cans cream of chicken soup

1 cup chicken broth

3 bay leaves

Seasoning of your choice

1 cup corn

1 cup peas

1 cup baby carrots

2 stalks celery, chopped

1 can Pillsbury Grands biscuits

Instructions:

1. Prep the base: Scatter chopped onion and garlic on the bottom of the crockpot.

2. Add chicken & broth: Place chicken breasts on top, then pour in the cream of chicken soup and chicken broth. Add bay leaves and your preferred seasonings.

3. Slow cook: Cover and cook on low for 4 hours.

4. Add vegetables: Stir in corn, peas, baby carrots, and celery. Continue cooking on low for another 2 hours.

5. Add biscuits: About an hour before serving, tear the Pillsbury Grands biscuits into pieces and drop them on top. Cover and let them cook until fluffy.

6. Serve & enjoy: Remove bay leaves and serve warm!

A simple, comforting Sunday dinner with minimal effort!