Crockpot Chicken and Dumplings

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 whole Boneless, Skinless Chicken Breasts
• 14-½ ounces, fluid Canned Cream Of Chicken Soup
• 1-½ cup Chicken Broth
• 1 teaspoon Parsley
• 1 teaspoon Garlic Powder
• ½ teaspoons Ground Thyme
• 1 Tablespoon Butter
• ¼ teaspoons Salt
• ¼ teaspoons Pepper
• 2 cups Frozen Carrot Chunks
• 12 ounces, weight Packaged Refrigerator Biscuits

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chicken breasts in a 6-quart slow cooker. Sprinkle them with the parsley, garlic powder, ground thyme, salt and pepper.

2. In a bowl, whisk the cream of chicken soup with the chicken broth until smooth. Pour over the chicken, scatter the frozen carrot chunks around it, and dot the top with the butter.

3. Cover and cook on HIGH for 3 hours, until a thermometer inserted into the thickest part of the chicken reads at least 165°F (74°C).

4. Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir into the broth and carrots.

5. Cut each refrigerator biscuit into quarters. Arrange the pieces over the surface of the simmering mixture, pushing them partly into the liquid.

6. Cover and cook on HIGH for 45 to 60 minutes, until the dumplings are puffed, set and cooked through in the center. Serve hot.