The dumplings are fluffy little pillows of heaven, soaking up all that creamy goodness from the chicken, while the vegetables add a little bit of sweetness.
Course dinner
Keyword chicken dumplings
Prep Time 10 minutesmins
Cook Time 5 hourshrs
Servings 4people
Equipment
1 Crockpot
Ingredients
4boneless, skinless chicken breastscan use thighs
1onion, diced
10.5ouncescondensed cream of celery soup 1 can
10.5ouncescondensed cream of chicken soup1 can
1cupfrozen peas & carrots
2cupschicken broth
1tspgarlic powder
1tsponion powder
salt and pepper to taste
1package of refrigerated biscuit dough
Instructions
Place your chicken breasts at the bottom of the crockpot. Sprinkle with garlic powder, onion powder, salt, and pepper.
In a bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth. Pour it over the chicken in the crockpot.
Toss in the diced onion, peas, and carrots. They’ll cook down and blend beautifully with the rest of the ingredients.
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken will be tender enough to shred with a fork.
About 30 minutes before you’re ready to eat, use two forks to shred the chicken directly in the crockpot. It should fall apart easily
Tear the biscuit dough into bite-sized pieces and drop them into the crockpot. Stir gently so they’re nestled in the broth but not fully submerged.
Let the dumplings cook for about 30 minutes, until they’re puffed up and cooked through. You can test one with a toothpick to make sure the inside is done.