1 1/2 pounds chicken breasts cubed
10.5 ounces can cream of chicken soup
10.5 ounces can cream of celery soup
1 c water
14.5 ounces can chicken broth
2 carrots sliced (about 2 c after being sliced)
2-3 ribs celery sliced (about 2 c after being sliced)
1 yellow onion diced
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 c frozen peas optional
16.3 ounces Pillsbury Grand Biscuits 8 biscuit sized can
more thyme and pepper for the top of biscuits


Step 1: In a slow cooker, add in the chicken, carrots, onions, thyme, and black pepper.

Step 2: Add and stir the cream of chicken soup, cream of celery soup, chicken broth, and water.

Step 3: Cook for about 4 hours on high or 8 hours on low.

Step 4: Stir in the peas.

Step 5: Divide the biscuits into quarters and even arrange them on top of the sauce.

Step 6: Sprinkle over some thyme and pepper.

Step 7: Place the lid and cook for about 45 minutes on high. Make sure to not open the lid. The dumplings are done when they are no longer shiny.

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