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  Carrot; chopped
      1 c  Celery; chopped
      1 cl Garlic; minced
      2 lb Chicken; boned, skinned
      1 ts Dried oregano
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Dried marjoram
 21 1/2 oz Cream of chicken soup
           - (2 cans); undiluted
      1 c  Chicken broth
      1 c  Peas; thawed
      6 oz Tube large refrigerated
           - buttermilk biscuits
           Fresh parsley; chopped (optional)

  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 to 5 hours or high 2 to
  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.

  Recipe by Marjorie Molloy, Panama City, Florida

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

  Uncle Dirty Dave's Archives

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