Easy Slow Cooker Chicken & Dumplings

• 1 1/2 pounds Chicken Breast or Thighs Cubed
• 1 med. onion finely diced
• 2 carrots, chunked
• 2-3 celery stalks, chopped
• 2 baking potatoes, chunked
• 3 cans cream of chicken soup
• 1 can chicken broth
• 1 cup frozen peas (or small bag)
• Salt and pepper
• 1 package premade buttermilk biscuits, chunked

1. Cook chicken, potato chunks, onion, cream of chicken soup, and chicken broth on high in a large Crock Pot for 1 hour.
2. Season to taste. Turn the pot to medium. Add carrot and celery chunks and cook, about 4 hours.
3. Cut raw biscuits into dumpling-sized pieces (about an inch). When the chicken is cooked and the potatoes and carrots are tender, add raw biscuits in a single layer on the top. Do not stir.
4. Let biscuits cook for about 15 minutes. Stir in frozen peas. Turn off pot and let sit until cool.

chicken, onion, carrots, celery, baking potatoes, cream of chicken soup, chicken broth, frozen peas, salt, premade buttermilk

Taken from www.myrecipes.com/recipe/easy-slow-cooker-chicken-dumplings (may not work)