Slow Cooker Chicken & Dumplings
Published: Friday, May 17, 2019
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 tsp. poultry seasoning
2 lbs. boneless skinless chicken breast
½ tsp. pepper
1 onion. finely diced
2 ribs of celery. sliced
3½ c. chicken broth
16 oz. frozen peas and carrots
16 oz. can refrigerated biscuit dough
In a small bowl combine both soups and the poultry seasoning; whisk to combine. Set aside.
Place chicken breasts in bottom of slow cooker and season with pepper. Add onions, celery, soup mixture and broth. Cook on High for 4 hours or Low for 8 hours.
Remove chicken breasts from slow cooker, shred and then return to cooker; add peas and carrots.
Roll dough for each biscuit to about ¼" thick and cut into strips. Drop strips into cooker and cook on High for another 1-1½ hours.
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