Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and Dumplings is made of tender chicken, savory broth, and fluffy pillow like dumplings that have been simmering together for hours.
Servings 6 servings
Calories 255kcal
Equipment
Ingredients
- 2 pounds chicken breasts
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can of cream of celery soup
- 4 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups frozen peas and carrots
- ½ cup onions diced
- 3 sprigs fresh thyme
- 1-7.5 ounce can buttermilk biscuits
Instructions
- In a large bowl mix together the canned soups, chicken broth, poultry seasoning, garlic powder, salt and pepper until combined.
- Place the chicken breasts into the slow cooker, pour the sauce mixture on top.
- Add in the frozen peas and carrots, onions and fresh thyme. Cook on low for 6 hours.
- After cooking for 6 hours shred the chicken (you can remove it and shred it on a plate and put it back into the slow cooker.)
- Cut the biscuits into quarters and place them in a single layer on top. Cover with the lid and turn the slow cooker on high and cook another hour or until the biscuits are cooked through.
- Serve and enjoy!
Video
Notes
You can swap out the cream of celery soup for a second can of cream of chicken.
Feel free to switch out the veggies to whatever you have on hand, just make sure they are small enough to cook evenly.
Don't be tempted to stir your after you add the biscuits they need to stay ion top to cook evenly.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 9g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 977mg | Potassium: 651mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
