Crock pot chicken and dumpling soup

Ingredients: 3-4 boneless skinless chicken breasts 1 tsp. dried oregano

1 tsp onion powder

3 cloves minced garlic 1 tsp salt 1/2 tsp ground pepper 2 tbsp butter

1/4 cup all-purpose flour 2 cups chicken broth 1 tsp fresh thyme 1 bay leaf 2 tsp celery salt 1 cup frozen peas 1 (16.3-oz.) can refrigerated biscuits

Instructions:

1. Place chicken breasts in bottom of slow cooker.

2. Add butter and pour in chicken broth.

3. In separate bowl combine all dry ingredients, stir into chicken broth.

4. Cook on high for 3 hours. Shred chicken.

5. Dice biscuits and place on top of chicken mixture, spoon broth over the biscuit chunks.

6. Add peas and cook for an additional hour.