Slow Cooker Chicken and Dumplings

My own distillation of several other recipes. Suits my own taste, hope it suits yours. Great wintertime meal.

• Ready In: 9 hrs 10 mins
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken thighs, frozen
• 1 (10 3/4ounce) can  cream of chicken soup, low-sodium if available
• 1 (10 3/4ounce) can  cream of mushroom soup, low-sodium if available
• 1 (15 ounce) can fat-free chicken broth, low-sodium if available
• 1  onion, finely diced
• 1  tablespoon  minced garlic
•  salt, to taste
•  fresh ground black pepper, to taste
• 10  ounces  frozen mixed vegetables
• 1 (10 ounce) can  refrigerated  biscuit dough, Pillsbury Grands Buttermilk preferred

Directions

1. Place everything except the biscuit dough into the slow cooker, and add enough water to almost cover.
2. Place the lid on the pot and cook 4 hours on high or 8 hours on low. Remove chicken from pot, shred and return to pot. If sauce seems thin, stir 1 tbsp flour into 2 tbsp cold water and stir into sauce; turn heat up to high while preparing biscuits.
3. Roll each biscuit out to about 3" diameter and cut each biscuit into 9 pieces. Layer biscuit pieces over the stew and cook another 1 hour on high.