Description
A comforting and easy slow-cooker recipe for tender shredded chicken in a creamy soup base with vegetables and fluffy biscuit dumplings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup chicken broth
- 1 yellow onion, finely diced
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 tube (16.3 oz) refrigerated biscuit dough
Instructions
- Place the diced onion in the bottom of a 6-quart slow cooker. Lay the chicken breasts directly over the onions.
- In a separate bowl, whisk together the cream of chicken soup, chicken broth, poultry seasoning, and black pepper. Pour this mixture over the chicken.
- Cover the crockpot and cook on High for 4 to 5 hours (or on Low for 7 to 8 hours).
- Once the chicken is tender, use two forks to shred it directly in the slow cooker.
- Stir in the frozen vegetables. Open the biscuit dough and cut each raw biscuit into 4 or 6 small pieces.
- Place the biscuit pieces on top of the chicken mixture, pressing them down slightly so they are partially submerged in the liquid.
- Cover and continue cooking on High for an additional 60 to 90 minutes. Do not open the lid frequently, as the steam is necessary to cook the dumplings until they are light and fluffy.
Notes
- Do not open the lid frequently during the dumpling cooking stage to ensure they become light and fluffy.
- For best results, use a 6-quart slow cooker to allow space for the dumplings to expand.
- This recipe can be adapted for low settings by extending the initial cook time.