Description
This cozy Crock Pot Chicken and Dumplings recipe combines tender chicken breasts with creamy soup, vegetables, and homemade dumplings made from refrigerated biscuits, all slow-cooked to perfection for an easy and comforting meal.
Ingredients
Main Ingredients
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 10.5 ounces condensed cream of celery soup (1 can)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper, to taste
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables (or peas and carrots, thawed)
- 16.3 ounces refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle)
Instructions
- Prepare the Base: Add the diced onion to a 6-quart crock pot and place the boneless skinless chicken breasts on top.
- Mix and Layer Sauces: In a small bowl, combine the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper to taste. Spread this mixture evenly over the chicken breasts. Pour the chicken broth over everything and cook on high for 5 hours.
- Prepare Dumplings: About 1 hour before serving (after approximately 4 hours of cooking), roll each refrigerated biscuit thin and flat, then cut each into four strips. Add frozen vegetables to the slow cooker and stir gently. Place the biscuit strips on top of the mixture and quickly replace the lid to let them cook for the remaining time.
- Shred Chicken and Finish: Remove chicken breasts from the slow cooker and shred them slightly. Return the shredded chicken to the crock pot and stir gently to break up the dumplings a bit, which is expected. Let cook an additional 10 minutes to finish cooking the dumplings and meld flavors.
- Serve: Spoon the chicken and dumplings into bowls and serve warm for a comforting meal perfect for any day.
Notes
- Rolling the biscuits thin helps them cook through properly in the slow cooker.
- Season the dish adjustably with black pepper or other preferred herbs for a customized flavor.
- Frozen mixed vegetables or thawed peas and carrots both work well in this recipe.
- This dish pairs nicely with a simple side salad or steamed greens for a full meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.