Crockpot Chicken and Dumplings
Ingredients:
4 boneless, skinless chicken breasts
1 onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cups chicken broth
2 cans (10.5 oz each) cream of chicken soup
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
1 cup frozen peas
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Crockpot:
Place the diced onion, carrots, and celery at the bottom of your crockpot. Lay the chicken breasts on top of the vegetables.
Add the Broth and Seasonings:
Pour the chicken broth over the chicken and vegetables. Add the cream of chicken soup, garlic powder, onion powder, dried thyme, dried parsley, salt, and pepper. Stir gently to combine.
Cook the Chicken:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the Chicken:
Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine with the soup mixture.
Add the Biscuit Dough:
Add the quartered biscuit dough pieces to the crockpot, making sure they are spread out evenly over the chicken mixture. Stir in the frozen peas.
Cook the Dumplings:
Cover the crockpot and cook on high for an additional 1-1.5 hours, until the biscuit dough is cooked through and fluffy. Stir occasionally to ensure even cooking.
Serve:
Once the dumplings are cooked, serve the chicken and dumplings hot, garnished with freshly chopped parsley.
Prep Time: 15 minutes | Cook Time: 7-8 hours | Total Time: 7-8 hours 15 minutes
Kcal: Approx. 350 per serving | Servings: 6