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Slow Cooker Chicken & Dumplings

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Ingredients
  • 1½ pounds chicken, cubed (white or dark meat)
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup diced onion
  • 1½ cups potato, diced small (about ½ pound)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 bay leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 cups chicken broth
  • 3 tablespoons butter, softened
  • ¼ cup flour
  • 1 (16 oz) can refrigerated biscuit dough (8 biscuits)
  • 1 cup frozen peas
  • ¼ cup heavy cream (optional)
  • 2 tablespoons chopped fresh herbs (optional garnish)









Preparation
  1. In a 6-quart slow cooker, add the chicken, carrots, celery, onions, potatoes, garlic, bay leaves, salt, pepper, and chicken broth.
  2. Cover the slow cooker with the lid and cook on high heat for 2-3 hours, or on low heat for 5-6 hours.
  3. In a small bowl, combine the softened butter and flour until it forms a thick paste, and set aside.
  4. While the chicken is cooking, separate the biscuit dough and, using a rolling pin or your hands, flatten each piece into a thin disc about ¼-inch thick. Cut each biscuit into strips or quarters and set aside.
  5. After the chicken is cooked, remove the lid from the slow cooker and adjust the seasoning if needed.
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