Crock Pot Chicken and Dumplings
User Reviews
5
Crock Pot Chicken and Dumplings
Description
Crock Pot Chicken and Dumplings begins by layering onion and seasoned chicken breasts in a slow cooker. A mixture of condensed cream of celery and cream of chicken soups is spooned over the chicken, followed by chicken broth. The slow cooker cooks the mixture on high for about five hours until the chicken is tender.
About an hour before serving, refrigerated biscuit dough is rolled thin and sliced into strips, then added along with thawed vegetables into the slow cooker. The biscuit strips cook in the broth, absorbing flavors while softening into dumplings. After cooking, the chicken breasts are removed briefly, shredded, and returned to the pot. The dish is stirred to lightly break up the dumplings and combined with the chicken and vegetables for a homogenous, comforting stew.
This recipe yields a filling meal combining creamy soup bases with tender chicken, flaky dumplings, and mixed vegetables. It suits slow cooker users seeking a hands-off approach to a classic comfort food. The biscuits provide the dumplings' tender texture instead of a traditional dough made from scratch.
Cooking times for the dumplings may vary based on slow cooker heat. Some appliances may require slightly longer to fully cook the biscuit dough. Adjust as needed to ensure the dumplings are cooked through without overcooking the chicken.
Ingredients
- 1 large onion diced
- 10.5 ounces condensed cream of celery soup 1 can
- 10.5 ounces cream of chicken soup 1 can, condensed
- 1 tablespoon parsley chopped, fresh
- 1 teaspoon poultry seasoning
- black pepper to taste
- 4 chicken breast boneless skinless
- 2 cups chicken broth reduced sodium
- 2 cups vegetables or peas and carrots, thawed, frozen
- 16.3 ounces Biscuits 1 can, Buttermilk, Country, or Homestyle, refrigerated
Instructions
- Add onion to 6 qt crock pot and top with chicken breasts.
- In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
- Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
To Serve
- Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
Notes
- Cooking times for the biscuit dumplings can vary by slow cooker model; monitor for doneness after 60 minutes and increase time up to 90 minutes if necessary.
- Nutritional information varies depending on specific ingredient brands and cooking methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640 | 32% |
| Carbohydrates | 72g | 24% |
| Protein | 36g | 72% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 1300mg | 54% |
| Potassium | 1011mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4750IU | 95% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 101mg | 10% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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