8 Vegetable Chicken and Dumplings, Slowcooked

• 4 leaves kale, rinsed, stems removed, and chopped
• 1 small onion, finely diced
• 12 cup frozen corn
• 12 cup frozen peas
• 12 cup chopped carrot
• 2 yellow potatoes, scrubbed and chopped into small cubes
• 2 stalks celery, diced
• 2 garlic cloves, chopped
• 2 -3 chicken breasts, rinsed and defrosted
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups chicken broth
• 1 tablespoon parsley
• 1 teaspoon black pepper
• 1 (15 ounce) can refrigerated biscuits

1. Place chicken breasts, whole, in slow cooker.
2. Wash, chop, measure, and add vegetables to crock pot.
3. Add liquids.
4. add water if necessary to raise liquid level above the protein or if desired.
5. Set cooker to high on 5 hours or low 8 hours.
6. After 3 hours of cooking, open refrigerator biscuits.
7. Use half the package for low carb version (4 biscuits) or whole package for full version.
8. Cut uncooked dough into quarters.
9. Stir the pot well, shredding chicken if desired with fork before adding uncooked biscuit dough to surface.
10. Replace lid, cook for 45 minutes to 90 minutes depending on cooker.
11. Eat when dumplings are fully cooked and flaky.
12. Season to taste.

leaves kale, onion, corn, frozen peas, carrot, yellow potatoes, stalks celery, garlic, chicken breasts, cream of celery soup, cream of chicken soup, chicken broth, parsley, black pepper, refrigerated biscuits

Taken from www.food.com/recipe/8-vegetable-chicken-and-dumplings-slowcooked-518706 (may not work)