Easy Crockpot Chicken And Dumplings

How to make Easy Crockpot Chicken And Dumplings

4 skinless and boneless Chicken Breasts (boneless thighs will work also)

1 can Cream of Chicken Soup

1 can Cream of Celery Soup

1 Onion, yellow, sliced

1 tsp Poultry Seasoning

1 tbsp Parsley, freshly chopped

2 cups Chicken Broth, low sodium

2 cups Vegetables, frozen, mixed (thaw before adding)

1 tube Biscuit Dough

½ tsp Black Pepper

Add onion to a 6 quart Crock pot

Place the chicken on top of the onions

In a medium bowl combine the cream of celery soup, cream of chicken soup, parsley, pepper and poultry seasoning

Pour the mix over the top of the chicken.

Top with the Chicken Broth

Cook on high for 5 hours

After 4 hours of cooking time, open the tube of biscuit dough and roll each biscuit very thin and flat

Add the vegetables to the soup

Cut the biscuit into 4 strips and place on top of the broth

Replace cover as quickly as possible to keep the heat in

Cook for one hour longer

Remove and shred the chicken, if it is not shredded already

Stir back into the soup. This will also break apart the dumplings somewhat, which is fine and expected

Cook for an additional 10 minutes

Enjoy!

YIELD: 6 SERVING SIZE: 1