What makes this recipe easy is 1 it's cooked in a crockpot and 2 use can biscuits for the dumplings
Ingredients:
2 large boneless and skinless chicken breast
2 cans cream of chicken
2 cups chicken broth
1 large onion diced
2 ribs of celery diced
3 garlic cloves diced
3 tablespoons olive oil divided
salt and black pepper to taste
1 cup frozen green peas
2 carrots peeled and diced
1 large can biscuits
Directions:
Season both sides of chicken to taste
In 2 tablespoons of olive brown chicken on both sides. About 2 -3 minutes per side
Remove chicken add last tablespoon of olive oil
Add onions, celery and garlic and cook about 4 - 5 minutes stir constantly
Add vegetable mixture to bottom of a crock pot
Place chicken on top of vegetable mixture
Pour soup over thicken and smooth out to cover
Add 2 cups of chicken broth
Cover and cook on high for 3 hours
Remove chicken
Pinch off 6 equal parts of each biscuit and add to crock pot.
Gently stir biscuits into the crock pot
Add carrots and gently stir
With 2 forks shread the chicken and return to crock pot.
Cook for an additional 90 minutes.
After 90 minutes test one of the pieces to biscuit to insure it is cooked. If the biscuit is gummy you need to cook and additional 30 minutes. This will depend on how high your crock pot cooks.
When biscuits are cooked add frozen peas and cook and additional 5 minutes.
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