Slow Cooked Chicken And Dumplings With Kale And Vegetables - cooking recipe

Ingredients

1/2 diced onion
4 kale leaves, stemmed and chopped
1 yellow potato, cut into small cubes
2 stalks celery, diced
1 garlic clove
1/2 cup frozen corn
1/2 cup carrot, sliced
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
2 chicken breasts, defrosted, rinsed, and cleaned
2 cups chicken broth
2 teaspoons parsley
1 teaspoon black pepper, fresh, to taste
4 refrigerated biscuits, cut in quarters

Preparation

Place chicken, vegetables, and liquids crock pot. Add water if necessary or desired to submerge ingredients. Sprinkle parsley and pepper on top. Set crock pot for 4:30 hours on high or 8 hours on low. After three hours cooking, open refrigerator biscuits. Slice four in quarters, add to top of meal and replace lid. Allow the meal to finish cooking, serve, eat.
Add salt if necessary.