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Description
A simple and comforting recipe for chicken and dumplings made in your slow cooker.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of celery soup
- 1 can (14.5 oz) chicken broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 tube (8 oz) refrigerated biscuit dough, cut into pieces
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- In a bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, and water.
- Pour the soup mixture over the chicken.
- Stir in salt, pepper, thyme, and garlic powder.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the biscuit pieces.
- Cover and cook for an additional 30 minutes, or until biscuits are cooked through.
- Serve hot.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- If you don’t have canned biscuits, you can make your own dumplings from scratch.
- Adjust seasonings to your preference.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg