Crock-Pot Chicken and Dumplings
INGREDIENTS
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 onion, chopped
- 1 1/4 lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- 2 (10.5-oz.) cans cream of chicken soup
- 2 c. low-sodium chicken broth
- 2 stalks celery, chopped
- Kosher salt
- Freshly ground black pepper
- 2 large carrots, peeled and chopped
- 1 c. frozen peas, thawed
- 3 cloves garlic, minced
- 1 (16.3-oz.) can refrigerated biscuits
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