Slow Cooked Chicken and Dumplings

Chicken and dumplings is a great comfort food. It's warm, creamy, and believe it or not it, I was able to get it to about 10 points per serving on the Weight Watchers program.
Normally, I would make this recipe in Autumn or Winter, but after a few days of midsummer rain I wanted something warm and filling for my belly.
This dish is perfect for those busy weeknights; just prep everything in the morning and let your slow cooker do the rest. That's what's on my table tonight!

Slow Cooked Chicken and Dumplings:
Serves about 4
Prep time: 10 minutes
Cook Time: high 3-4 hours or low 6-8

Ingredients:

• 16 ounces chicken breast (about 2 large breasts, clean in warm water with lemon)
• 1 medium onion, chopped
• 1/2 teaspoon red crushed pepper flakes (optional)
• 1/2 cup frozen peas and carrots (optional)
• 1/4 teaspoon ground pepper (optional)
• 1/4 teaspoon garlic powder
• Poultry seasoning
• 1 (10.75 oz) can 98% fat free cream of chicken soup
• 1 (10.75 oz) can 98% fat free cream of celery soup
• 2 cups chicken broth, 99% fat free, reduced sodium
• 5 buttermilk biscuits,canned
• Parsley to garnish (optional) 

Directions:

1. Sprinkle the chicken with pepper, garlic powder and poultry seasoning. Add onions, soups and broth. Cover and cook on high 3-4 hours or low 6-8.
2. After 3 hours on high heat or 6 hours on low heat the chicken should be tender. Use your fork to break the breasts up into smaller pieces or you can remove them and shred them. 
3. Add frozen peas & carrots and red pepper flakes, stir 1-2 times. 
4. Flatten biscuits with your fingers and cut them into small strips. Drop biscuit pieces into broth and continue to cook on high for 30-40 more minutes or until cooked through. Sprinkle individual servings with parsley if desired.

Note: To lessen the thickness of the stew you may add 1 cup of water if desired.