Chicken and Dumplings
A true dump-and-go supper: chicken, broth and vegetables cook all day, then refrigerated biscuits go in at the end and steam into soft dumplings.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 40 min
- Yield: 6 people 1x
- Category: Chicken
- Method: Slow cooker
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or thighs
- 2 cans (10.5 ounces each) cream of chicken soup
- 2 cups chicken broth
- 1 small onion, finely chopped
- 2 cups frozen peas and carrots
- 2 stalks celery, sliced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 can (16.3 ounces) refrigerated biscuits, each cut into 4 pieces
Instructions
- Place the chicken in a 6-quart slow cooker. Add the soup, broth, onion, celery, poultry seasoning and pepper. Stir gently.
- Cover and cook on Low for 5 hours, until the chicken shreds easily.
- Shred the chicken right in the crock with two forks, then stir in the frozen peas and carrots.
- Lay the biscuit pieces over the top in a single layer. Do not stir them in.
- Cover and cook on High for 45 to 60 minutes, until the dumplings are puffed and cooked through in the center.
- Let it sit 10 minutes before serving so the sauce thickens.
Notes
Give the lid a quick lift halfway through the dumpling stage and let the steam out — it keeps the tops from turning gummy.