Description
A comforting and easy recipe for classic Chicken and Dumplings made entirely in the slow cooker (Crockpot).
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup (or another cream of chicken)
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 tsp poultry seasoning
- 1/2 tsp black pepper
- 1/4 tsp salt (or to taste, broth and soups have salt)
- 2 (10 oz) cans refrigerated biscuit dough (like Pillsbury Grands), cut into quarters
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions
- Place chicken breasts/thighs in the bottom of your slow cooker.
- In a bowl, combine cream of chicken soup, cream of mushroom soup, chopped onion, diced carrots, diced celery, chicken broth, poultry seasoning, pepper, and salt. Whisk until well combined.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, or until chicken is very tender and easy to shred.
- Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Increase the slow cooker heat to HIGH if it’s not already. Drop the quartered biscuit dough pieces into the hot liquid, making sure they are mostly submerged.
- Cover and cook for another 30-60 minutes, or until the dumplings are cooked through and fluffy. The exact time depends on your slow cooker and dumpling size.
- Stir gently before serving. Garnish with fresh parsley if desired.
Notes
- The salt content can vary greatly depending on the brand of broth and canned soups used; adjust the added salt to taste after the initial cooking phase.
- Ensure the heat is set to HIGH when adding the biscuits so they cook evenly and quickly.
- If the stew seems too thick after the dumplings are done, add a splash more chicken broth.