Chicken and Dumplings in a Slow Cooker

Ingredients

• 3/4 cup of carrots, chopped
• 2 stalks celery, chopped (1 cup)
• 1 small onion, chopped (1/2 cup)
• 1/4 cup of flour
• 2 boneless, skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon of poultry seasoning
• 1/4 cup of white wine
• 1 can (14 oz) of chicken broth
• 1/2 cup of milk
• 1 can of 5 biscuits, cut into fourths
• 1 cup of frozen peas

Instructions

1. In a slow cooker, toss together the carrots, celery slices and onions
2. Place the flour in a small bowl and dredge the chicken breasts in the flour
3. Place the floured chicken breasts on top of the vegetables in the slow cooker and season with the poultry season, salt and pepper
4. Pour in the white wine and the chicken broth
5. Cover and cook on low for 5-6 hours (high about 3 hours) until the chicken is done
6. About 30 minutes prior to serving, drop the biscuits pieces in the bubbling sauce, cover and cook until done (about 30 minutes)
7. About ten minutes prior to serving, add milk and peas, stir gently until combined with the chicken and veggies.

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