Slow Cooker Chicken and Dumplings

• 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) canrefrigerated biscuit dough, Pillsbury Grands Buttermilk preferred

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.
3. Remove chicken from pot, shred and return to pot.
4. 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.
5. Roll each biscuit out to about 3" diameter and cut each biscuit into 9 pieces.
6. Layer biscuit pieces over the stew and cook another 1 hour on high.

chicken, cream of chicken soup, cream of mushroom soup, chicken broth, onion, garlic, salt, fresh ground black pepper, mixed vegetables, biscuit dough

Taken from www.food.com/recipe/slow-cooker-chicken-and-dumplings-308629 (may not work)