Crock pot Chicken and Dumplings Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
6
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Calories
482 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crock pot Chicken and Dumplings Recipe
Description
This recipe involves placing chicken breasts and mixed frozen vegetables in a slow cooker with cream of chicken soup, chicken broth, and seasonings including garlic salt, poultry seasoning, salt, and black pepper. The ingredients cook for several hours until the chicken is tender and fully cooked. After shredding the chicken, it is returned to the pot. Canned biscuit dough is cut into quarters and laid on top, then cooked on high for an additional 60 to 90 minutes until the biscuits form soft dumplings, absorbing some of the broth and thickening the dish.
The resulting dish combines tender shredded chicken, vegetables, and soft, fluffy dumplings in a creamy broth, suitable as a comforting meal. Modifications to vegetable choices can be made depending on availability, including fresh or frozen options.
Leftover portions should be refrigerated in airtight containers and consumed within about a week. This meal requires minimal hands-on time, making it convenient for planning ahead.
Ingredients
- 3 chicken breast boneless skinless
- 12 oz mixed vegetables peas and carrots only, frozen
- 1/2 onion chopped finely
- 2 cans cream of chicken soup (10.5 oz cans)
- 2 cups chicken broth
- 1 tsp garlic salt
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can Biscuits (10 count)
Instructions
- Place the chicken and veggies in the crock pot.
- Add in the cream of chicken soup and seasonings.
- Pour the chicken broth over the top.
- Cook on low for 6 hours, or high for 3.
- Once cooked through shred the chicken and place back into the crockpot.
- Cut up the biscuits into quarters and place on top of the other ingredients in the crock pot.
- Cover and cook on high for 60-90 minutes until the biscuits are cooked through (stir occasionally during this cook time).
- Serve warm and enjoy!
Notes
- You can substitute different vegetables such as fresh carrots, green beans, peas, or celery according to what is available.
- Frozen, canned (drained), or fresh vegetables work well for this recipe.
- Store leftovers in airtight containers in the refrigerator for 5 to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 2594mg | 108% |
| Potassium | 631mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3090IU | 62% |
| Vitamin C | 13mg | 14% |
| Calcium | 79mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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