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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