Chicken Stew & Dumplings

1.25 lbs chicken breast (2 large halves)

2 cups chicken stock
1 10oz jar turkey gravy (or 1.25 cups homemade gravy)
1 can cream of chicken soup
2 large potatoes 1″ diced
1 onion diced
1 tablespoon butter
3/4 cup frozen peas
3-4 carrots 1″ chop or 1/2 bag baby carrots, halved
1 can Grands Biscuits
salt
pepper
4 bay leaves

Step 1 can be skipped and the breasts cooked in the slow cooker, but avoid the taste test in step 7. I like to poach the chicken first so it is falling apart tender at serving time.

1. 1. Add chicken breasts, 2 bay leaves, 1/4 of the onion to a deep pan. Cover to top of chicken with water, bring to a boil and poach for 15-20 minutes until chicken cooked through.

1. 1. While the chicken is poaching, dice the vegetables and add to slow-cooker.

1. 1. When the chicken is cooked. Shred or 1″ dice and add to slow-cooker.

1. 1. Add remaining bay leaves.

1. 1. Add turkey gravy, cream of chicken soup, chicken stock and butter.

1. 1. Set slow cooker to low and cook for 6-8 hours.

1. 1. After 3 hours in cooker, taste the sauce and add salt and pepper to taste.

1. 1. 45 minutes prior to serving. open the can of biscuits, tear or cut in pieces and add to stew.