Crock Pot Chicken and Dumplings
Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.
Ingredients
- 1 largeonion (diced)
- 10 ½ ouncescondensed cream of celery soup (1 can)
- 10 ½ ouncescondensed cream of chicken soup (1 can)
- 1 tablespoonchopped fresh parsley
- 1 teaspoonpoultry seasoning
- black pepper (to taste)
- 4boneless skinless chicken breasts
- 2 cupsreduced sodium chicken broth
- 2 cupsfrozen vegetables ( or peas and carrots, thawed)
- 16 ⅓ ouncesrefrigerated biscuits (1 can, buttermilk, country, or homestyle)
Directions
- 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.