Ingredients

The following ingredients have 6 Servings
  • 1 to 2 lbs boneless chicken
  • 5 medium carrots (washed, peeled and sliced)
  • 1/2 cup sliced celery
  • 1 medium onion (peeled and diced (about 1 cup))
  • 1 tablespoon fresh garlic ( minced)
  • 5 to 6 medium dried bay leaves
  • 8 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 6 cups of chicken broth ((add more as needed))
  • 1-2 cans canned biscuits (I used Grands Southern Style Biscuits)

Instruction

  • Put the boneless chicken, sliced carrots, sliced celery, diced onion, minced garlic, salt, pepper, parsley, and bay leaves into an 8-quart crock pot.
  • Place the lid on the crock pot and cook on high for 3-4 hours, 5-6 on low or until the chicken is cooked thoroughly.
  • Remove the chicken breasts from the crock pot and place them in a bowl. Use two forks to shred the meat.
  • Return shredded chicken to the crock pot and stir.
  • Cut the canned biscuits into cubes or strips. Drop the canned biscuit pieces into the crock pot and stir.
  • Place the lid back on and cook for about an hour or until the biscuits are cooked through the center. It will take about 30-60 minutes depending on how many biscuits you used.
  • As the canned biscuits cook the chicken and dumplings will thicken and make a rich and creamy dumpling gravy that is very creamy.