Crock Pot Chicken and Dumplings

Makes 6 servings Active Prep Time: 20 minutes   Cook Time: 6-8 hours

“Wowie – this is amazing.  I’ve always had a weird hang-up about dumplings, but not anymore.  The biscuits firm up and it’s delicious.  My mouth waters every time I read this recipe.”

3 boneless skinless chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 onion chopped

2 stalks celery chopped

2 cloves garlic minced

1 stick butter

1 14 1/2-ounce can chicken broth

3/4 cup flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 8-ounce tube biscuit dough

1)  Season chicken well with salt, pepper, garlic powder, and onion powder.  Place in the crockpot.  Top with onions, celery, and garlic.

2)  In a saucepan, melt butter.  Stir in flour, chicken broth, and milk.  Pour into crockpot.  Add salt and pepper.  Cook on low for 8 hours.

3)  1-2 hours prior to serving.  Shred chicken and return to pot.  Roll biscuits into small balls (2 per biscuit) and add to crock pot.  Continue cooking until biscuits are firm.

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