Crock-Pot Chicken Dumplings

Crock-Pot Chicken Dumplings

4 servings
The Crock-Pot is the easiest way to make chicken and dumplings. Simply toss all your ingredients in and get ready for a comfort-food masterpiece.

Ingredients

  • yellow onion
    1
  • carrot

    cut into 1/4"-thick rounds

    1 large
  • garlic cloves
    5
  • boneless

    skinless chicken breasts

    2 lb
  • Kosher salt
  • Freshly ground black pepper
  • cans cream of chicken soup

    10.5-oz.

    2
  • thyme sprigs
    4
  • water
    3 c
  • celery ribs
    2
  • peas
    1 c
  • can refrigerated biscuits

    16.3-oz.

    1

Directions

  1. 1

    Arrange onion, carrot, and garlic in the bottom of a 6- to 7-qt. slow cooker. Place chicken on top; generously season with salt and pepper.

  2. 2

    Pour soup over chicken, then add thyme and water, making sure chicken is fully submerged.

  3. 3

    Cover and cook on High for 2 hours, or until an instant-read thermometer inserted into thickest part of chicken registers 165°.

  4. 4

    Discard thyme. Transfer chicken to a cutting board or large plate and shred. Mix sauce to combine any pockets of cream. Return chicken to slow cooker, then stir in celery and peas.

  5. 5

    Slice biscuits in half crosswise and arrange over chicken mixture; generously season with pepper.

  6. 6

    Cover and cook on High, gently stirring every 30 minutes, for 3 more hours, until biscuits are fully cooked and vegetables are tender.

Crock-Pot Chicken Dumplings

Crock-Pot Chicken Dumplings

320 min4 servings808 cal

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