Slow Cooker Chicken and Dumplings
This is one of those recipes that leave you feeling warm and toasty after eating; good comfort food. I love how easy it is to prepare as well! I came across this wallet-friendly recipe on Spend with Pennies' blog! The chicken was moist, and the dumplings were tasty in the soup. The only issue I had was that some of the biscuit edges cooked to a crispy consistency. These were only the ones that were touching the crockpot AND were on the surface of the soup.
What You'll Need
- 1 large onion, diced
- 1 can (10.5 oz) cream of celery soup
- 1 can (10.5 oz) cream of chicken soup
- 1 tablespoon fresh parsley
- 1 teaspoon poultry seasoning
- black pepper to taste
- 4 skinless boneless chicken breasts
- 2 cups low sodium chicken broth
- 2 cups frozen vegetables or peas and carrots, defrosted
- 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
Cook time: 5 hrs on high
First we'll dice that onion! I'm not a huge fan of onions yet but I know you HAVE to have them for a lot of dishes...so I'll usually chop mine extra small to try and hide it from myself in the dish.
Spread the diced onions out in the crockpot and then tuck in all the chicken breasts on top.
Chop up the fresh parsley.
Now we'll make the soup base! Mix together the cream of celery, cream of chicken, parsley, poultry seasoning and pepper. Take the mixture and spread it over the chicken and onions in the crockpot, then top it all off the with chicken broth. Cook everything on high for 5 hrs.
In the meantime we can prep the veggies and biscuits! Measure out your peas and chop your carrots (or leave them whole, your choice!)
Take out your biscuits and roll each one until they're thin and flat. Then cut them into small strips. Here they're cut into 4 strips lengthwise and then once again vertically.
Around an hour before the crockpot is set to finish cooking (aka 4 hours have gone by) add in the veggies and give it a quick stir.
Place the biscuits on top and then put the lid back on for the rest of the cooking time.
Once the chicken and dumplings have finished cooking, you can gently break up the chicken and stir to distribute all the ingredients. I let it cool for 10-15 after stirring.
And there you have it! Slow cooker chicken and dumplings. These make for great lunch leftovers the next day as well. Especially on cold winter days!