Crock Pot Chicken and Dumplings

 This is the perfect cold weather meal, and it's hearty.  I made it when we got our 1st day of snow here in Utah, and my husband LOVED it!  Chicken and dumplings is the perfect comfort food.  I know your family will love it too!  PLUS, it's EASY; so what's better than  that?!

Ingredients

5 Boneless, skinless, Chicken Thighs

4 Large carrots, peeled, and diced

1 can of corn, drained

1 can of peas, drained

1 can cream of Chicken soup

1 can cream of Celery soup

1 C. Chicken Stock

1 C. Half and Half (you can use milk)

1 Onion, Minced

2 Garlic cloves, minced

1 Package Pillsbury Biscuits

1 Tbs. Rice/Quinoa/Tapioca (your choice)

1 Tbs. Fresh Parsley Chopped

1 Tbs. Fresh Basil Chopped

Salt and Pepper

1 tsp. Chicken Bouillon

Directions
Spray crock pot. Mix your onion and garlic together and lay on the bottom of the crock pot.  Lay the chicken on top of that. Sprinkle your seasonings on top of the chicken. Then layer over your corn, peas, and carrots.

In a mixing bowl, combine your soups, chicken stock, bouillon, and half and half.  Pour over the entire dish in your crock pot.  Turn on low for 4-6 hours. At hour 3 mix in your Tbs. of Rice to thicken your stew/soup.

When the chicken is cooked thoroughly (it depends if you put your chicken in frozen or thawed) shred chicken, and turn your crock pot on high. Take your biscuits, rip into 1 inch chunks, and layer on top of your soup.  Let cook on high for 1 hour or until the biscuits are fully cooked.  Serve, and enjoy!