This chicken and dumplings recipe is made from pantry ingredients and you can "cheat" with a can of biscuits. Everything cooks in the crockpot.
Whole Fryer Chicken Minced Garlic Onion Bay Leaf Celery Crinkle Cut Carrots Chicken Stock Cream Of Chicken Soup Spices Can Flaky Buttery Biscuit Dough
Place chicken, onions, garlic, celery, carrots and bay leaf into crockpot and fill with water until chicken is covered or mostly covered. Cook on high for 2 hours. Remove chicken and let cool.
Strain contents of the crock pot to separate out the solid ingredients from the chicken stock. Measure and return 2 cups of chicken stock to crockpot. Stir in cream of chicken soup and spices. Turn crockpot to high heat and cover.
Shred the cooled chicken and return to crockpot. Add solid ingredients from the strainer back into the slow cooker. Stir gently. Open biscuit dough and slice each biscuit in sixths.
Place in crockpot pointy-side down. Cook on high 55-60 minutes or until all dumplings are firm to touch and are golden brown.
Serve and enjoy this full on comfort food.