Ingredients

• 1.5-2 lbs of chicken, boneless, skinless, breasts or thighs
• 2 cups or 1 bag of mixed vegetables, frozen
• 1 onion, finely chopped
• 3 cloves of garlic, minced - or powdered to your taste
• 4 cups of broth, chicken
• 2 teaspoons of thyme, dried
• 1 teaspoon of rosemary, dried
• salt and pepper, to taste
• 1 can (8 biscuits) of biscuit dough

Instructions

1. Assemble Place the chicken in the bottom of the slow cooker. Add the frozen vegetables, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and pepper on top of the chicken. Pour the chicken broth over the ingredients in the slow cooker.

2. Cook Cover and cook on low for 6-7 hours or until the chicken is cooked through and shreds easily.

3. Shred About 30 minutes before serving, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Cut each biscuit into quarters. Place the biscuit pieces on top of the chicken and vegetable mixture in the slow cooker.

4. Cook Cover and cook on high for an additional 30-45 minutes or until the biscuits are cooked through and fluffy. Gently stir the mixture, allowing the biscuits to absorb some of the broth.

5. Adjust seasoning Taste and adjust seasoning if needed.

6. Serve Serve hot and enjoy your easy and comforting slow cooker chicken and dumplings!