Crock Pot Chicken and Dumplings

Ingredients

For the base:

• 1 1/2 – 2 lbs boneless, skinless chicken breasts or thighs

• 1 medium onion, chopped

• 2 cups chicken broth

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of celery soup

• 2 tbsp butter

Vegetables:

• 2 carrots, diced

• 2 ribs celery, diced

• 2 cups frozen mixed vegetables or peas and carrots

Seasonings:

• 1 tbsp fresh parsley or 2 tsp dried parsley

• 1 tsp poultry seasoning

• 1/2 tsp seasoned salt

• 1/4 tsp garlic powder

• Black pepper to taste

For dumplings:

• 1 can (16.3 oz) refrigerated buttermilk biscuits

Instructions

Step 1: Layer ingredients
Place chicken breasts in bottom of 6-quart crock pot. Add chopped onion and butter on top. Season chicken with parsley, poultry seasoning, seasoned salt, garlic powder, and black pepper.

Step 2: Add liquids and vegetables
In a small bowl, combine cream of chicken soup and cream of celery soup. Spread soup mixture over chicken. Add diced carrots and celery. Pour chicken broth over everything.

Step 3: Initial cooking
Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours, until chicken is tender and easily shredded.

Step 4: Shred chicken
Remove chicken from crock pot and shred using two forks. Return shredded chicken to crock pot and stir to combine.

Step 5: Add vegetables
Stir in frozen mixed vegetables or peas and carrots.

Step 6: Prepare dumplings
Open can of refrigerated biscuits and cut each biscuit into quarters. Roll pieces into small balls if desired. Add biscuit pieces to crock pot, gently stirring to ensure they’re covered by broth.

Step 7: Final cooking
Cover and cook on HIGH for 1-1.5 hours, until dumplings are cooked through and fluffy. Do not lift lid during this time.

Step 8: Serve
Let rest for 10 minutes to thicken before serving. Gently stir and adjust seasoning with salt and pepper if needed.