Crock Pot Chicken and Dumplings
Servings Prep Time
4people 10minutes
Cook Time
5hours

Servings Prep Time
4people 10minutes
Cook Time
5hours

Ingredients

  • 1


    large oniondiced

  • 1


    can cream of celery soup10.5 oz

  • 1


    can cream of chicken soup10.5 oz

  • 1tablespoon


    fresh parsley

  • 1teaspoon


    poultry seasoning



  • black pepper to taste

  • 4


    skinless boneless chicken breasts

  • 2cups


    low sodium chicken broth

  • 2cups


    frozen vegetables or peas and carrotsdefrosted

  • 1


    can refrigerated biscuits (ButtermilkCountry or Homestyle), 8 pieces

Instructions
  1. Add onion to 6 qt crock pot and top with chicken breasts.

  2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

  3. Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

TO SERVE
  1. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Recipe Notes

My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits

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