Shannon’s Crock Pot Chicken and Dumplings

Yields: 4-5 servings

Ingredients:

Initial additions: 2 thawed chicken breasts, both sides seasoned with salt and pepper (ok if still slightly frozen)

1 cup onion

1 cup celery

1 cup carrots

3 cloves garlic

1 tsp garlic powder

1 tsp onion powder

1 tsp ground black pepper

1 tsp rosemary

Dash of nutmeg

2 bay leaves

2 cups chicken broth

Second additions:

½ cup of half and half milk mixed with ¼ cup flour (make a roux; do not add separately)

1 cup frozen peas

1 can Grand Flakey Pillsbury biscuits, cut in quarters on top

Steps:

1. Combine the initial ingredients in a crock pot and cook on low for four hours.

2. After four hours have passed, shred chicken and remove bay leaves. Add back to the crock pot as well as your second additions.

3. Cook on high for one more hour. Preheat oven to 400° F.

4. Move the crock pot to the oven and for about 10 minutes, or until the tops of the “dumplings” are golden.

5. Optional but recommended: Remove the ceramic pot from the cooker and broil on low for 1.5 minutes until the dumplings have a more characteristic golden-brown topping (be careful not to cook any longer or the tops will burn).