Crock-Pot Chicken & Dumplings



Crock-Pot Chicken & Dumplings
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Recipe courtesy of Darcy Grindal
Crock-Pot Chicken & Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe courtesy of Darcy Grindal
Ingredients
  • 4 chicken breasts (no need to cook them first, toss them in frozen or thawed)
  • 2 cans cream of chicken soup
  • 1 small onion, chopped fine
  • Chicken broth (enough to cover ingredients in Crock-Pot)
  • 1 small can refrigerated biscuits. (preferably Southern-style)
  • 1 bag frozen peas and carrots
Servings:
Units:
Instructions
  1. Place the chicken in the Crock-Pot. Mix together the soup and onion and place over the chicken. Pour enough broth in the crock pot to completely cover the chicken and soup mixture. Cook on low for 5-6 hours if your chicken is thawed; if chicken is frozen, cook on low for 7-8 hours.
  2. Once chicken has cooked completely, remove from the pot and shred with a fork. Return chicken to the pot.
  3. Two hours before serving, add small bag of frozen peas and carrots.
  4. One hour before serving, flatten the raw biscuits slightly and cut into pieces and drop in the pot. Let the biscuits cook for an hour or so. (The liquid will cook the raw biscuits and turn them into dumplings). The biscuits will absorb the extra liquid.
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