There’s nothing better than chicken and dumplings on a cold dreary day. This delicious soup cooks all day long so by the time supper rolls around the chicken is falling apart and you finally get to taste what you’ve smelt for 8 hours! Oh, and the best part? This is a crockpot dish so you literally can’t mess it up and it’s SO EASY. This is my go-to Sunday night dinner in the winter time or on a rainy day. Enjoy!

RECIPE

Ingredients

4 boneless chicken breasts

3-4 sticks of celery chopped

3-4 large carrots chopped

1 /2 cup onion finely diced

1 can cream of celery

1 can cream of chicken

38 oz chicken stock

1 bay leaf

1/4 tsp garlic powder

1/4 tsp poultry seasoning

tsp + more freshly ground black pepper

2 tsp parsley

2 cans of buttermilk biscuits

Directions

Combine all ingredients except the biscuits in the crockpot. Turn on low heat for 7 hours. After 7 hours, shred the chicken. Cut biscuits into fourths and roll into balls. Place biscuits in the crockpot and cook for an additional hour. Serve with fresh parsley and be prepared to go back for a second helping…!

xx,

CKS