Slow Cooker Chicken and Dumplings
The slow cooker makes this chicken and dumplings meal effortless. Just add the ingredients and press the start button!
Ingredients
- 1 large onion, diced
- 1/2 cup celery, diced
- 1 1/2 pounds boneless chicken breasts
- 1 10.5-ounce can cream of celery soup
- 1 10.5-ounce can cream of chicken soup
- 1 teaspoon garlic, minced
- 1 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper, or to taste
- 2 cups chicken broth, lower sodium
- Kosher salt, to taste
- 1 16-ounce can refrigerated biscuits, 8-count can, about 16 ounces
- 1 1/2 cups peas and carrots, frozen , 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!
Nutrition
Calories: 348kcalCarbohydrates: 11gProtein: 39gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 111mgSodium: 599mgPotassium: 593mgFiber: 3gSugar: 2gVitamin A: 5202IUVitamin C: 9mgCalcium: 58mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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