Description
A simple recipe for slow-cooked chicken and dumplings made in a crockpot.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of celery soup
- 1 (14.75 ounce) can chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups refrigerated biscuit dough, cut into quarters
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a separate bowl, mix the cream of chicken soup, cream of celery soup, chicken broth, thyme, pepper, and salt. Pour this mixture over the chicken.
- Add the carrots, celery, and onion around the chicken.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Increase the slow cooker setting to high if it is not already on high.
- Drop the quartered biscuit pieces on top of the chicken mixture, ensuring they are not touching.
- Cover and cook for 15 to 20 minutes, or until the biscuits are cooked through.
- Serve immediately.
Notes
- For thicker stew, remove the lid for the last 10 minutes of cooking the dumplings.
- You can substitute frozen mixed vegetables for fresh carrots, celery, and onion.
- Prep Time: 15 min
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 950
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: Crockpot, slow cooker, chicken and dumplings, comfort food, easy dinner