Crock-Pot Chicken and Dumplings

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 Chicken and Dumplings in a Crock Pot


What is the slow cooker method for making chicken and dumplings?

This dish is divided into two steps: preparing the chicken and preparing the biscuits. In your slow cooker, arrange boneless, skinless chicken breasts over an onion bed first, then top with cream of chicken soup and chicken broth. The veggies and biscuits should be added after the chicken has finished cooking. I'm done now.

Why is the cream of chicken soup used in this recipe?

Nothing compares to the delicious flavor and creamy texture of cream of chicken soup. Although you may prepare your own copycat recipe from scratch, we like to use canned goods since they are more convenient.

What is the slow cooker's method for cooking biscuits?

Therefore, prepare the chicken mixture first, then prepare the biscuits for the last hour. The slow cooker's heat will help the biscuits "bake" and rise. But in the slow cooker, they'll need to simmer for much longer—about an hour.

Can I make my own dumpling dough?

Absolutely! For the sake of convenience, we use chilled canned biscuits here, but we can only imagine how delicious this dish would be if we used our own perfectly flaky biscuits.

Need more ideas for chicken? Check out Insanely Easy Chicken Dinners, our newest cookbook. It's so jam-packed with chicken dishes that you could eat it every night for three months and never grow tired of it.

INGREDIENTS
  • One sliced onion
  • 1 1/4 pounds of skinless, boneless chicken breasts
  • One teaspoon of dried oregano
  • Halal salt
  • Black pepper freshly ground
  • Cans of cream of chicken soup, each 10.5 ounces
  • Low-sodium chicken broth, 2 cups
  • 4 fresh thyme sprigs
  • Bay leaf, one
  • 2 celery stalks, chopped
  • 2 big, peeled, and chopped carrots
  • 1 cup of thawed frozen peas
  • 3 minced garlic cloves
  • 1 (16.3 oz.) can of chilled cookies
DIRECTIONS

Place the chicken on top of the onion in a big slow cooker. Add oregano, salt, and pepper for seasoning.

Add thyme and bay leaf after pouring soup and liquid over the chicken. For roughly 3 hours on High, with the lid on, cook the chicken until done.

After removing the bay leaf and thyme, shred the chicken using two forks. Add celery, carrots, peas, and garlic by stirring. Add biscuits to the chicken mixture after breaking or cutting them into small bite-sized pieces. Pour the liquid on top of any biscuits that are on top.

Cook on High for an additional hour to an hour and a half, stirring every 30 minutes, or until vegetables are tender and biscuits are thoroughly cooked.

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