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Chicken and Dumplings

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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.

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

  1. Place the chicken in a 6-quart slow cooker. Add the soup, broth, onion, celery, poultry seasoning and pepper. Stir gently.
  2. Cover and cook on Low for 5 hours, until the chicken shreds easily.
  3. Shred the chicken right in the crock with two forks, then stir in the frozen peas and carrots.
  4. Lay the biscuit pieces over the top in a single layer. Do not stir them in.
  5. Cover and cook on High for 45 to 60 minutes, until the dumplings are puffed and cooked through in the center.
  6. 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.

Find it online: https://crockpotdaily.com/chicken-and-dumplings/