How to make Easy Crockpot Chicken And Dumplings
Ingredients
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
Instructions
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!
Nutrition Information:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 128 | TOTAL FAT: 14g | SATURATED FAT: 8g | TRANS FAT: 6g | CHOLESTEROL: 242mg | SUGAR: 14g | PROTEIN: 12g