Crock Pot Chicken and Dumplings

Cindy Puga

By
@cmpuga

This is a great recipe you can put in the crock pot in the morning as you go out the door and it is ready when you get home! This is a great homemade dinner with family!


Featured Pinch Tips Video

Rating:
★★★★★ 3 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

5-6
boneless skinless chicken thighs (or 4-5 skinless boneless breasts)
1/2
onion diced
2 clove
garlic crushed or microplaned
1/3
rib of celery chopped finely
8-10
baby carrots (or 1 large carrot sliced into coins)
3-4 c
chicken broth to cover chicken and vegetables
2 can(s)
cream of chicken soup, fat-free

AFTER 5 HOURS IN CROCK POT:

1 can(s)
(5 biscuits) cut in half and each half cut in thirds (or homemade biscuits made and cut as instructed)
1/4 c
flour for dusting (i use whole wheat)

Step-By-Step

1Place chicken thighs in a single layer on the bottom of crock pot (You can also use 4-5 boneless skinless breasts)If you are pressed for time, you can put them in the crock pot frozen, they will cook well in 5 hours.

2Add diced onion, garlic, celery, baby carrots on top of the chicken followed by the 3-4 cups of chicken broth to cover the meat and vegetables.

3Add both cans of cream of chicken soup and stir.
Set crock pot to high and cook for 5 hours.

4After 5 hours of cooking, Cut biscuits in half and cut each half into thirds. Dust with flour and place in chicken soup. Stir.

5Cook for an additional 45 minutes to one hour on high until biscuits are cooked through. Serve in bowls! Enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids