Slow-Cooker Chicken and Dumplings

Place the chopped onion, carrot, celery and garlic in a greased 6- to 8-quart slow cooker. Stir the vegetables to combine. Editor’s Tip: Lightly grease the bottom and sides of your slow-cooker pot with cooking spray or butter.

Place the chicken on top of the vegetables. Sprinkle the chicken with oregano, marjoram, salt and black pepper. Editor’s Tip: Arrange the chicken in a single layer for even cooking.

In a small bowl, stir together the cream of chicken soup and broth. Pour the mixture over the chicken and vegetables. Editor’s Tip: A whisk will make thoroughly combining the condensed soup and broth easier.

Cover the slow cooker. Cook on low for four to five hours or on high for two to three hours until the chicken is cooked. Editor’s Tip: The chicken is done when an instant-read thermometer inserted into the thickest part of the chicken registers 165℉.

Use two forks to shred the cooked chicken. Editor’s Tip: Use long-handled tongs to transfer the chicken to a cutting board to make shredding easier. Personally, a mixer is my favorite way to shred chicken quickly! Once shredded, return the chicken to the slow cooker.

Stir the peas into the chicken and vegetable mixture. Cut each of the refrigerated biscuits into four pieces. Arrange the biscuit pieces on top of the chicken mixture. Cook on high for one hour or until the biscuits are cooked. Top with chopped parsley and extra ground black pepper before serving, if desired. Editor's Tip: Leave the lid on the slow cooker while the biscuits cook. Taking the lid off will let heat escape, which means the biscuits may turn out gooey and undercooked.