Crockpot Chicken and Dumpling
Slow cooker chicken and dumplings it's easy to throw the ingredients in your slow cooker and when you return you will have a large bowl of comfort food for you. We enjoy a lot of dumplings and this particular recipe does not disappoint!
Ingredients
- 3 cups chicken broth
- 2 lbs boneless skinless chicken breasts or thighs
- 2 10 oz can cream of chicken
- 1 clove garlic minced
- 1 tsp poultry seasoning
- 1 tsp dried parsley
- 1 sweet onion diced
- 1 package 8-count refrigerated biscuit dough
- 1 tsp cracked black pepper
Instructions
- Add all the ingredients, except for the biscuit-dough into a 6-quart slow-cooker and stir to blend. Cover and cook on high for 3-hours or low for 6-hours.
- When chicken is cooked and tender, then use two forks to shred the meat. Stir to blend.
- Open the can of biscuits and press every biscuit flat. Cut the biscuits into thin strips then add to the slow cooker. Stir to blend.
- Cover and cook on high for a hour or till the biscuits are cooked. Biscuits should be soft and fluffy when completed.
- Serve immediately.
Notes
Make sure you flatten the biscuits before cutting or else they won't cook properly.
Cook times may change based upon your specific slow-cooker.