Crockpot Chicken and Dumplings

• 4 whole Boneless, Skinless Chicken Breasts
• 14- 1/2 ounces, fluid Canned Cream Of Chicken Soup
• 1- 1/2 cup Chicken Broth
• 1 teaspoon Parsley
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Ground Thyme
• 1 Tablespoon Butter
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 2 cups Frozen Carrot Chunks
• 12 ounces, weight Packaged Refrigerator Biscuits

1. Place chicken breasts in crockpot.
2. Add all of the additional ingredients on top of chicken except the biscuits.
3. Cover and cook on high for 4 hours.
4. Remove chicken from pot to a cutting board and use two forks to shred it.
5. Place it back in the crockpot and mix to combine with soup mixture.
6. Separate uncooked biscuits and place them on top of the chicken mixture.
7. Put the lid on.
8. Cook for an additional hour or until biscuits are baked through.

chicken breasts, cream of chicken soup, chicken broth, parsley, garlic, ground thyme, butter, salt, pepper, refrigerator

Taken from tastykitchen.com/recipes/main-courses/crockpot-chicken-and-dumplings/ (may not work)