Easy Slow Cooker Chicken and Dumplings

Ingredients

4 boneless, skinless chicken breasts

2 cups chicken broth

1 can (10.5 oz) condensed cream of chicken soup

1 cup carrots, chopped

1 cup frozen peas

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1/2 teaspoon salt

1 can (biscuits) refrigerated biscuit dough

Directions

Place the chicken breasts in the slow cooker. Add chicken broth, cream of chicken soup, carrots, peas, garlic powder, onion powder, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through. Remove the chicken and shred it with two forks. Return to the slow cooker. Cut the biscuit dough into quarters and add to the slow cooker. Cover and cook on high for an additional 30 minutes until the biscuits are fluffy and cooked through. Serve warm.