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!


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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)

Directions Step-By-Step

1
Place 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.
2
Add 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.
3
Add both cans of cream of chicken soup and stir.
Set crock pot to high and cook for 5 hours.
4
After 5 hours of cooking, Cut biscuits in half and cut each half into thirds. Dust with flour and place in chicken soup. Stir.
5
Cook 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