Made with simple ingredients and guaranteed to feed the whole fam, this Slow Cooker Chicken and Dumplings soup will become a repeat on your weekly menu. This recipe is not only easy to prepare, but also fills the whole house with the delicious aromas of a home cooked meal.
Season chicken on both sides with salt and black pepper. Place into the bottom of the slow cooker.
Pour in the cream of chicken soups, chicken broth, onion, garlic powder, bay leaf and parsley.
Cook on high 4-5 hours, until chicken shreds easily.
Shred the chicken and add in the frozen peas and carrots.
Cut the refrigerated biscuits into 4 pieces each and place on the top of the soup in the slow cooker.
Put the lid back on and allow the biscuits to cook, without removing the lid for an additional 45 minutes or 1 hour, until biscuits are no longer doughy in the center.
Notes
Nutrition facts are just an estimate
Using thicker biscuits will require the full hour to cook
Refrigerate any leftovers in an air tight container for up to 3 days.