Slow cooker Crockpot Chicken & Dumplings - Makes 6-8 servings

  Crockpot Slow Cooker Chicken & Dumplings - 10 servings

Adapted From: Spend With Pennies

Time: 6-8 hrs

Equipment

5-6 quart slow cooker / crockpot

Ingredients

• 1 red or yellow onion, diced (red has more flavor)
• 2-3 skinless boneless chicken breasts 
• 1 can (10.5 oz) cream of celery soup 
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 tbsp fresh parsley, chopped (optional)
• 1 tsp poultry seasoning (basically a mix of 4 tsp ground sage + 3 tsp ground thyme + 2 tsp ground rosemary + 1/4 tsp oregano + 1 tsp white pepper + 1/8 tsp nutmeg)
• black pepper to taste (more than you think!)
• 2 cups low sodium chicken broth (OR 1 cup vegetable broth + 1 cup chicken stock)
• 1 bag frozen vegetables (or peas & carrots), THAWED/DEFROSTSED (~2 cups)
• 1 can refrigerated biscuits (5 pcs ideal, 8 ok) Butter-Tastin' (preferred) or Homestyle, or Country

Directions Part 1 (Optional: can do the night before, seems to help brine the chicken)

1. Add onion to 6 qt crock pot and top with chicken breasts
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth.

Directions Part 2

1) Cook on high 3 hours, or low 5-7 hours. 

2) Approximately 1 hour before serving (I allow 60 - 90 minutes AFTER 4 hours of LOW cooking time):

• Roll each biscuit thin and flat. Cut into 4 strips.
• Do this as quickly as possible: Add vegetables to the slow cooker. Add biscuit strips on top. Stir. Replace lid and let it continue to cook the remaining hour.

3) After the full time is up, remove chicken breasts and tear or shred. Add back into slow cooker and stir (this will break up the dumplings somewhat, which is ok). Let cook an additional 10 minutes and serve.