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!
- 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
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.
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.