Ingredients
Scale
- 2 chicken leg quarters (or 2 chicken breasts)
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 quart chicken broth
- 3 whole carrots, sliced (or 1 cup dehydrated carrots)
- 1 can sweet peas, drained (optional)
- 2 tablespoons parsley
- 1 can of biscuits (or 10 uncooked, homemade biscuits)
Instructions
- To your slow cooker, place the chicken in first, then add all remaining ingredients except the biscuits.
- Cook on LOW for 6 hours.
- Remove the chicken, debone if needed, shred, and add back to the pot.
- Use your fingers to tear the biscuits into 1-inch pieces (roughly), and place the “dumplings” into the pot.
- With a spoon, lightly press down on the biscuit pieces so that they get covered in the liquid. The biscuit pieces should remain at the surface. In other words, do not mix them with all of the other ingredients yet.
- Continue to cook on LOW for an additional hour.
- Before serving, mix all of the ingredients together, breaking up & mixing in the biscuit pieces.
- Enjoy!
Notes
The biscuits should be raw. You do not pre-cook them.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 6 hours
