Slow Cooker Chicken and Dumplings

Ingredients:

1 1/4 lb Whole Boneless and Skinless Chicken Breasts (cut into strips)

1 Can of Cream of Chicken Soup

1 Can of Cream of Celery Soup

32 oz of Chicken Broth (low sodium) More if needed, to thin soup

1/2 Small Onion (pureed)

2 TBSP of Butter

Parsley

Pepper

Seasoned Salt

Chicken Seasoning

2 8 oz Cans of Pillsbury Buttermilk Biscuit Dough (rolled out and sliced into small strips)

Hardware Requirements:

Crockpot, measuring spoons and cups, all-purpose cutting knife, cutting board, small frying pan, spatula, ladle for serving.

Directions:

1. Melt butter in small frying pan and fry pureed onion until golden brown.

2. Lay sliced chicken on bottom of Crockpot and liberally season with pepper.

2. Combine cream of chicken and celery soup, chicken broth, and onion/butter mixture and pour evenly over chicken.

3. Mix well.

4. Season mixture with chicken seasoning, seasoned salt, and parsley.

5. Cover and cook on low for 5 hours.

6. Uncover and shred chicken with fork.

7. Add strips of biscuits and additional 16 ounces of chicken broth (more if needed).

8. Cook for 1 1/2 hours, or until dumplings are cooked through.

9. Serve in large bowls and enjoy!