Chicken & Dumplings

1 large onion, chopped

4 small-med. Potatoes, cubed

1 clove garlic, crushed

1 lb. Chicken, cubed

1 bag frozen peas & carrots

6 cups chicken stock

2 cans Cream of Chicken soup

pepper, to taste

dash of rosemary

Add all ingredients to crock-pot and cook on low for 4 hours. Then add:

4-6 flour tortillas cut into 1-2” squares

Cook on LOW for 1-2 more hours. *Serve with Rosemary Bread.