MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Chicken & Dumplings
Categories: Poultry, Vegetables, Breads, Herbs
Yield: 8 servings

1 sm Onion; chopped
1 c Chopped carrot
1 c Chopped celery
1 cl Garlic; minced
2 lb Boned, skinned chicken
1 ts Dried oregano
1/2 ts (ea) salt & pepper
1/2 ts Dried marjoram
21 1/2 oz (2 cans) cream of chicken
- soup; undiluted
1 c Chicken broth
1 c Peas; thawed
6 oz Tube large refrigerated
- buttermilk biscuits
Chopped fresh parsley; opt

Place onion, carrot, celery and garlic in a greased 6
or 8 qt. slow cooker; stir. Place chicken thighs or
breasts on top. Sprinkle with oregano, salt, pepper and
marjoram.

In a small bowl, stir together cream of chicken soup and
broth; pour over chicken. Cover; cook on low 4-5 hours
or high 2-3 hours or until chicken is cooked through.

Shred chicken with two forks. Stir in peas. Cut biscuits
into 4 pieces each; arrange on top of chicken. Cook on
high 1 to 1-1/4 hours or until biscuits are cooked
through. If desired, top with chopped parsley and
additional pepper.

Marjorie Molloy, Panama City, Florida

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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