Slow-Cooker Chicken and Dumplings

bettycrocker.com

Ann Shumate Foster

1 can (10 ¾ oz) condensed cream of chicken soup

1 can (10 ¾ oz) condensed cream of celery soup

3 ½ cups Progresso™ chicken broth (from 32-oz carton)

1 medium onion, finely chopped (½ cup)

4 boneless skinless chicken breasts (1 ¼ lb)

¼ teaspoon salt

¼ teaspoon freshly ground pepper

2 tablespoons butter or margarine, cut into pieces

1 cup frozen peas and carrots, thawed

1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits

⅓ cup chopped fresh Italian (flat-leaf) parsley

1 hard-cooked egg, chopped

Additional freshly ground pepper

Directions at bettycrocker.com

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