Description
This Crock Pot Chicken and Dumplings recipe offers a comforting and hearty meal with tender chicken breasts cooked slowly in a creamy sauce, topped with effortless shortcut dumplings made from refrigerated biscuits. It combines simple ingredients for an easy-to-make dish perfect for cozy family dinners.
Ingredients
Scale
Main Ingredients
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables (or peas and carrots, thawed)
Soup and Seasoning
- 10.5 ounces condensed cream of celery soup (1 can)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper, to taste
Dumplings
- 16.3 ounces refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle)
Instructions
- Prepare the Base: Add the diced onion to the bottom of a 6-quart crock pot. Place the boneless skinless chicken breasts on top of the onions.
- Mix Sauce: In a small bowl, combine the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper to taste. Spread this mixture evenly over the chicken breasts in the crock pot.
- Add Broth and Cook: Pour the reduced sodium chicken broth over the chicken and soups. Cover and cook on high for 5 hours, allowing the chicken to become tender and the flavors to meld.
- Prepare Dumplings and Vegetables: About 1 hour before serving (after approximately 4 hours of cooking), roll each refrigerated biscuit thin and flat on a clean surface, then cut each biscuit into 4 strips. Add the thawed frozen vegetables to the slow cooker and stir gently.
- Add Dumplings and Finish Cooking: Place the biscuit strips on top of the vegetable and chicken mixture. Replace the lid quickly to keep the heat in and cook until dumplings are done, about 1 hour more. The biscuit strips will cook through, creating easy and delicious dumplings.
Notes
- This recipe is an easy and convenient twist on traditional chicken and dumplings, using refrigerated biscuits as a shortcut for dumplings.
- The slow cooker ensures tender, juicy chicken and a creamy sauce without standing over the stove.
- Frozen mixed vegetables can be substituted for peas and carrots depending on preference and availability.
- Make sure to quickly replace the lid after adding dumplings to maintain heat and cook them properly.
- This dish pairs well with a simple green salad or steamed greens for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 5 g
- Sodium: 1300 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 73 mg
