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Created by:
Kristy Still
Crockpot Chicken and Dumplings
Course
Recipes
Cuisine
American
Servings
6
Make a wonderful pot of Crockpot Chicken and Dumplings!
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Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Ingredients
1x
2x
3x
2
Cups
Sweet Onion
Diced
2
Stalks Celery
Cleaned & Diced
2
Lbs
Boneless
Skinless Chicken Breast
1
Tsp
Dried Oregano
1
Tsp
Dried Thyme
10.5
oz
Cream of Celery Soup
10.5
oz
Cream of Chicken Soup
2
Cups
Chicken Broth
See Notes
Salt/Pepper to Taste
2
Cups
Frozen Peas and Carrots
Defrosted
1
Can
8-10 Refrigerated Biscuits
Instructions
Cut onion and scatter evenly on the bottom of the crockpot.
Cut celery and add on top of the onion.
Lay chicken on top of the celery.
Season with oregano, thyme, salt, and pepper.
Pour soup and chicken broth over chicken.
Cover and cook on high for 3 hours or until chicken is at least 165*F.
Slightly roll out biscuits and cut them into quarters, strips, or bite-sized pieces.
Stir biscuits into the mixture, making sure they are covered with liquid.
Stir in peas and carrots.
Remove chicken from crockpot and shred.
Add chicken back to crockpot.
Cook for an additional 60 minutes, stirring every 30 minutes.
Season with salt and pepper before serving.
Serve immediately following cooking.
Notes
More chicken broth may be needed after cooking if mixture is too thick, add a bit more to thin it out if necessary.
Nutrition
Serving:
1
g
|
Calories:
408
kcal
|
Carbohydrates:
21
g
|
Protein:
53
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
136
mg
|
Sodium:
1070
mg
|
Fiber:
3
g
|
Sugar:
7
g
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