Crock Pot Chicken and Dumplings

It's January 15, and MINUS FOUR DEGREES FARENHEIT outside in zip code area 12850!  This is the heart of comfort food season, and I've been researching recipes for an ultimate comfort food, chicken and dumplings.  My crock pot has been on the shelf for a while, so today I'm going to pull it out and crank it up for this recipe, an easy version of the classic with a number of my own changes incorporated.  (Use low-sodium versions of the soups and stocks if you prefer.)

CROCK POT CHICKEN AND DUMPLINGS

2 tablespoons butter, melted

2 lbs. boneless, skinless chicken breasts, cut in 1" chunks (easier to cut if it's partially frozen)
salt, pepper, garlic powder
1 large white or yellow onion, diced
1 large white potato, peeled and diced
1 stalk celery, diced
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken stock
1/4 cup white wine (optional)
Water

2 cups frozen peas and carrots
2 tablespoons flour mixed with 1/4 cup water (slurry) to thicken
1 can refrigerator biscuits, quartered, and tossed with 1 tablespoon flour seasoned with a little salt and pepper

Season cut up chicken with salt, pepper, and garlic powder.

Start with crock pot set to "High" setting.  Place butter in bottom of crock pot.    Add seasoned chicken, diced onion, celery, potato, soups, stock, and wine.  Add just enough water to cover.  The remaining ingredients will be added later.  Decide how long you want it to cook -- six to eight hours on low, or four to five hours on high.

After cooking for the designated time, stir in peas and carrots.  Stir in slurry of flour and water.  Place seasoned biscuit quarters over top of ingredients in crock pot.  Cover and continue to cook at the high setting for about 45 additonal minutes or an hour until the biscuits are completely cooked through.

Photo credit:  http://www.dvo.com/recipes