Savory Southern Style Crockpot Chicken and Dumplings

1.Place the chicken breasts at the bottom of the crockpot.

2.In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth. Stir until well mixed.

3.Pour the soup mixture over the chicken in the crockpot.

4.Add the diced onion, sliced carrots, and sliced celery on top of the soup mixture.

5.Sprinkle the garlic powder, onion powder, dried thyme, dried parsley, black pepper, and salt over the vegetables and soup.

6.Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

7.Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.

8.Open the can of biscuit dough and cut each biscuit into quarters. Gently fold the biscuit pieces into the chicken and vegetable mixture in the crockpot.

9.Cover and cook on high for an additional 30 minutes, or until the biscuits are cooked through and fluffy.

10.Serve hot, garnished with fresh chopped parsley.