This is a super quick recipe to throw together and it tastes delicious.
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
8 boneless, skinless chicken thighs (don't use breasts, they will get overcooked before the veggies are done)
salt & pepper to taste
2 cans low sodium chicken broth
2 cans healthy request cream of chicken soup
1 can buttermilk biscuits (Or Bisquick dumpling dough, directions on box)
In 5-6 quart crockpot, place vegetables and season with salt and pepper. Top with chicken thighs and season with salt and pepper. Go easy on the salt as there is still salt in the low sodium soups.
Whisk together the soups and pour on top of chicken.
Turn crockpot to high for 4 hours or low for 6 hours or until vegetables are tender.
When vegetables and chicken are cooked, turn crockpot to high. Cut biscuits into fourths and drop into broth. Replace lid and cook for 20-30 minutes until dumplings are cooked through.
This makes a lot. If you want a smaller batch, simply cut all ingredients in half and use a smaller crockpot.