How To Make Crockpot Chicken and Dumplings
These loaded chicken and dumplings are extra creamy, and made easy in the crock pot! Whip this up ahead of time to have it ready by dinner.
Serves:
Ingredients
- 1large onion,diced
- 10.5ozcream of celery soup,1 can
- 10.5ozcream of chicken soup,1 can
- 1tbspparsley,fresh
- 1tsppoultry seasoning
- black pepper,to taste
- 4chicken breasts,skinless, boneless
- 2cupschicken broth,low sodium
- 2cupsvegetables,frozen or peas and carrots, defrosted
- 8biscuits,1 can, refrigerated, like Buttermilk, Country or Homestyle
Instructions
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Add the onion to 6-quart crockpot, then top with the chicken breasts.
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In a small bowl, combine the cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper.
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Spread the soup mix over the chicken breasts, then top with the chicken broth.
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Cook on High for 5 hours.
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Approximately 1 hour before serving, after 4 hours of cooking time, roll each biscuit thin and flat.
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Cut the biscuit into 4 strips.
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Add the vegetables to the slow cooker, then stir.
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Add the biscuit strips on top, then place the lid back on.
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Remove the chicken breasts, then slightly shred.
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Add the chicken back into crockpot, then stir. Let cook an additional 10 minutes.
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Serve warm, and enjoy!
Nutrition
- Calories: 1173.54kcal
- Fat: 54.79g
- Saturated Fat: 14.92g
- Trans Fat: 0.18g
- Monounsaturated Fat: 22.78g
- Polyunsaturated Fat: 13.44g
- Carbohydrates: 111.19g
- Fiber: 6.41g
- Sugar: 7.92g
- Protein: 57.22g
- Cholesterol: 128.46mg
- Sodium: 1924.02mg
- Calcium: 554.50mg
- Potassium: 1005.33mg
- Iron: 8.69mg
- Vitamin A: 213.47µg
- Vitamin C: 9.61mg
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