Crockpot Chicken and Dumplings
Tender chicken and soft biscuit dumplings simmer in a creamy sauce in your slow cooker.
Ingredients
- 1 large yellow onion chopped
- 1.5 lbs boneless skinless chicken breasts (about 4), 680g
- 1 can condensed cream of chicken soup 10.5 oz / 298g
- 1 can condensed cream of celery soup 10.5 oz / 298g
- 2 cups low-sodium chicken broth 480ml
- 1 tsp poultry seasoning
- 1/2 tsp black pepper
- 2 cups frozen mixed vegetables such as peas and carrots, 300g
- 1 can refrigerated buttermilk biscuits 16.3 oz / 462g
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Place the chopped onion in the bottom of a 6-quart slow cooker. Arrange the chicken breasts in a single layer over the onions.
- In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, poultry seasoning, and black pepper until smooth.
- Pour the soup mixture over the chicken in the slow cooker. Ensure the chicken is mostly covered.
- Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 6 to 7 hours.
- Carefully remove the chicken breasts and place them on a cutting board. Confirm the internal temperature has reached 165°F (74°C) using a meat thermometer.
- Stir the frozen vegetables into the sauce in the slow cooker. Separate the biscuits and cut each one into four equal pieces. Place the biscuit pieces on top of the liquid.
- Using two forks, shred the cooked chicken. Return the shredded chicken to the slow cooker, gently tucking it into the sauce around the dumplings.
- Replace the lid and cook on HIGH for another 45 to 60 minutes, until the dumplings are puffed and cooked through.
- Gently stir the chicken and dumplings to combine. Sprinkle with fresh parsley and serve warm.
Notes
For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).
To ensure the dumplings cook properly, avoid lifting the lid of the slow cooker during the final cooking step.
You can use two cans of cream of chicken soup if you don't have cream of celery. Cream of mushroom also works.
The dumplings will absorb a lot of the sauce. If you prefer a thinner consistency, you can stir in a little extra chicken broth at the end.