Crock-Pot Chicken and Dumplings
Slow cook your way into your family’s hearts with this satisfyingly simple, all-in-one meal. You’ll be a real Southern charmer with this delicious and easy comfort food, with tender chicken in a creamy broth and melt-in-your-mouth biscuits.
Total Time: 4:10
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish
2 tbsp. chopped parsley (optional)
1 – To the bowl of a large slow cooker, add
onion in an even layer in the bottom of
the bowl and place chicken breasts on
top. Add oregano and season with salt
2 – Pour soup and chicken broth on top then
add the thyme and bay leaf. Cover and
cook on high for 3 hours, or until the
chicken is cooked through.
3 – Discard thyme and bay leaf, then shred
the cooked chicken with two forks. Stir in
celery, carrots, peas and garlic.
4 – Cut biscuits into small pieces. Top the
chicken mixture with the biscuits and
cook on high for another hour, until the
vegetables are tender and the biscuits are
cooked through and chicken reaches an
internal temperature of 170° F.
5 – Garnish with Parmesan and parsley.