Ingredients:
For 4 servings:
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup shredded carrots
- 1 cup chopped celery
- 1/2 cup frozen peas
- 1/2 cup diced onion
- 1/4 cup crumbled cooked bacon
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- Salt and pepper to taste
- 1 can (12 oz) refrigerated biscuit dough, cut into quarters
Preparation:
1. Prepare the Crockpot: Place the chicken breasts at the bottom of a 6-quart crockpot.
2. Add Liquids and Vegetables: Pour the chicken broth and cream of chicken soup over the chicken. Add shredded carrots, chopped celery, and diced onions. Stir gently to combine.
3. Season: Sprinkle garlic powder, dried parsley flakes, salt, and pepper over the mixture. Adjust seasoning to your preference.
4. Cook: Cover and cook on HIGH for 3 hours. The chicken should be tender and fully cooked.
5. Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
6. Add Bacon and Peas: Stir in crumbled bacon and frozen peas, ensuring they are evenly distributed.
7. Add Dumplings: Cut the refrigerated biscuit dough into quarters and place them on top of the chicken mixture. Do not stir.
8. Finish Cooking: Cover and continue cooking on HIGH for an additional 1 hour, or until the dumplings are cooked through and golden on top.
9. Serve: Ladle the chicken and dumplings into bowls and enjoy this hearty, comforting meal!
