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The slow cooker with finished chicken and dumplings made with refrigerated biscuits and peas and carrots.

Slow Cooker Chicken and Dumplings

Diana
The slow cooker makes this chicken and dumplings meal effortless. Just add the ingredients and press the start button!
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Servings 6 servings
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Course Chicken Breasts
Cuisine Southern
Prep Time 15 minutes
Cook Time 5 hours

Ingredients
  

  • 1 large onion, diced
  • 1/2 cup diced celery
  • 1 1/2 pounds boneless chicken breasts
  • 1 10.5- ounce can condensed cream of celery soup
  • 1 10.5- ounce can condensed cream of chicken soup
  • 1 teaspoon minced garlic
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon ground black pepper, or to taste
  • 2 cups chicken broth, lower sodium
  • Kosher salt, to taste
  • 1 can refrigerated biscuit dough, 8-count can, about 16 ounces
  • 1 1/2 cups frozen peas and carrots, thawed
  • 2 tablespoons fresh chopped parsley

Instructions

  • Spread the onions over the bottom of a 5 to 7-quart slow cooker. Top with the chicken breasts.
  • In a medium bowl, combine the soups with the garlic, poultry seasoning, and pepper. Pour over the chicken breasts and add the chicken broth.
  • Cover and cook on high for 3 to 4 hours or until the chicken is cooked. Remove the chicken and shred; return to the pot. Add the thawed peas and carrots to the pot and stir gently.
  • Separate the canned biscuits and roll them to flatten. Slice each biscuit into 4 strips.
  • Arrange the chicken strips on top of the stew. Cover and cook on high for 30 to 60 minutes or until the vegetables are tender and the dumplings are cooked. Give the stew a stir and add the parsley.
  • Serve and enjoy!
    The slow cooker with finished chicken and dumplings made with refrigerated biscuits and peas and carrots.
Keyword chicken and dumplings, easy meals, slow cooker, southern chicken stew
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