Crock Pot Chicken and Dumplings

Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.

Note: This was so delicious that I am going to use this recipe as the filling for a homemade chicken pot pie (without dumplings, of course...lol)

Ingredients:

1 large onion, diced

1 can (10.5 oz) cream of celery soup

1 can (10.5 oz) cream of chicken soup

1 tablespoon fresh parsley

Salt to taste (I used approx. 1 tablespoon)

Black pepper to taste (I used approx. 1 teaspoon)

4 skinless boneless chicken breasts

2 cups chicken broth

2 cups frozen vegetables or peas and carrots, defrosted

1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)

Instructions:

Add onion to bottom of crockpot

Top onion with chicken breasts.

In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, salt and pepper.

Spread soup mixture over chicken breasts.

Top with chicken broth and cook low for 8 hrs (or on high 5 hours if want to speed up cooking time).

Approximately 1 hour (I allow 60 - 90 minutes) before serving:

Using forks, pull apart chicken to shred.

Add vegetables to the slow cooker and stir.

Roll each biscuit thin and flat. Cut into 1” pieces (can be larger if want larger dumplings).

Add biscuit strips on top. Replace lid as quickly as possible.

Let cook an additional 60 - 90 minutes and serve.

Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers may require extra time to cook the biscuits.