Slow Cooker Chicken and Dumplings
★★★★★ 1 vote5
3 lbchicken breast, thighs, legs, etc
2 can(s)cream of celery soup
1 mediumyellow onion - chopped
2 mediumcarrots, chopped
4 cchicken stock
1 can(s)refrigerated buttermilk biscuits
·salt and pepper to taste
How to Make Slow Cooker Chicken and Dumplings
- Place chicken, soup, onion, and carrots in crock pot. Add chicken stock to cover meat set on high for 6 hours.
- The last 2 hours remove and bones, if using bone in chicken, and quarter the biscuit dough. Place on top and gently push into cooking liquid. Replace cover and let cook. Add salt and pepper to taste.
- Notes: I used a "flaky layers" buttermilk biscuit and they made beautiful dumplings. I also used a chicken soup base dissolved in 4 cups of water instead of chicken stock.