Slow Cooker Easy Chicken and Dumplings
Comfort food at it's BEST! Chicken and vegetables topped with biscuit dumplings. Perfect on a cold winters day.
Servings: 6
Ingredients
- 4 boneless skinless chicken breasts
- 1 onion finely diced
- 1 c. celery diced
- 1 c. carrots diced
- 2 T. butter
- 1 (10.75 oz) can cream of chicken soup
- 1 (10.75 oz) can cream of celery soup
- 3 1/2 c. chicken broth
- 1 tsp. chicken bouillon granules or 1 bouillon cube
- Salt and pepper to taste
- 1 (10 oz.) pkg. refrigerated biscuit dough (cut each biscuit into 4 pieces)
Instructions
- Place chicken, onion, celery, carrots and butter, in the bottom of your slow cooker. In a large bowl, whisk together soups and broth. Pour over chicken and vegetables. Season with chicken bouillon, salt and pepper. Cover and cook on LOW for 8 hours.
- One hour before end of cooking time, remove chicken and shred into bite size pieces, return to the slow cooker. Top with biscuit pieces, cover and cook on HIGH until the dough is no longer raw in the center, about 1 to 1 1/2 hours. (You may need to flip the biscuits over to finish cooking)
- Make it your own: You can use frozen "flat" dumplings instead of canned biscuits OR make your own homemade dumplings. Add your favorite fresh or frozen vegetables, peas, corn, green beans, etc.
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