Traditional chicken and dumplings are made easily using a slow cooker and minimum prep time. Onions are placed in a slow cooker with chicken breasts on top. Two condensed cream soups are mixed with seasoning and spread on the chicken. Refrigerated biscuits are rolled thin and sliced to make the dumplings. Frozen vegetables and the biscuit strips are added to the slow cooker after several hours. The chicken is removed and shredded, and then everything is mixed together and served.
Course
Entree
Cuisine
Southern
Prep Time10minutes
Cook Time5hours10minutes
Total Time5hours20minutes
Servings6people
Ingredients
1large oniondiced
10 ½ozcan cream of celery soup
10 ½ozcan cream of chicken soup
1tbspfresh parsley
1tsppoultry seasoning
¼tspblack pepper
4bonelessskinless chicken breasts
2cupschicken broth
2cupsfrozen vegetables or 2 cups peas and carrotsthawed
1can(8 pieces) refrigerated biscuits
Instructions
Add onion to the bottom of slow cooker, 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 for 5 hours.
1 hour before serving (at 4 hour mark) roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to slow cooker and stir. Cook 1 hour more.
Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat, which is ok). Cook 10 minutes more and serve warm.
Recipe Notes
I spray the slow cooker with non-stick spray first.