Crockpot Chicken and Dumplings
A heartwarming dish of tender chicken, creamy soup, and fluffy biscuits, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can chicken broth
- 2 cans cream of chicken soup
- as many as you prefer pieces sliced carrots
- as many as you prefer pieces sliced celery
- 1/2 can peas
- 1/2 pieces onion
- to taste parsley
- to taste garlic powder
- to taste salt
- to taste pepper
- 1 can flaky biscuits
- as needed crumbled bacon
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Pour in the can of chicken broth and both cans of cream of chicken soup over the chicken.
- Add sliced carrots, celery, and onion. Adjust the quantities to your liking.
- Sprinkle garlic powder, salt, pepper, and parsley flakes over the mixture.
Cooking
- Set the crockpot to high heat and let it cook for 3 hours.
- Carefully remove the chicken from the crockpot and shred it.
- Return the shredded chicken to the crockpot.
- Add crumbled bacon and peas to the mixture, and stir well.
- Break the flaky biscuits into smaller pieces and place them on top of the mixture uncooked.
- Let everything simmer in the crockpot for another hour on high heat, or until the biscuits are cooked.
Notes
Feel free to customize with your favorite vegetables or make dumplings from scratch if desired. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.