Slow-Cooker Chicken and Dumplings

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 2 cups chicken broth
• 1 small onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon salt
• 1 tube refrigerated biscuit dough

Directions

1. Place the chicken in the slow cooker. Add the soups, broth, onion, carrots, celery, garlic powder, pepper, and salt.
2. Cover and cook on low for about 6 hours, or until the chicken is tender.
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. Cut each biscuit into several pieces and place them on top of the hot chicken mixture. Cover and cook on high for another 45–60 minutes, until the dumplings are cooked through and no longer doughy in the center.
5. Serve hot.