Crockpot Chicken and Dumplings
Ingredients
- 2 boneless skinless chicken breasts
- 2 T butter
- 2 cans condensed cream of chicken soup 10.5 oz each
- 1 onion diced
- 2 1/2 c chicken broth
- 2 tubes refrigerated biscuit dough 7.5 oz each
- parsley to garnish, optional
Instructions
- Plug in the slow cooker and gather your ingredients and tools.
- Add the chicken to the bottom of the crock, then use a spoon or rubber spatula to scrape the cream of chicken soup on top.
- Add the diced onion, then the butter.
- Pour over the chicken broth.
- Cover and cook on high for 3-4 hours; a little longer if your chicken breasts are large.
- Shred the chicken either inside the crock (carefully) or remove to a cutting board and pull the chicken apart with two forks. Add it back to the crock when you have the pieces a size you prefer.
- Tear, scissor or cut each biscuit dough into four pieces (six pieces if they are larger biscuits).
- Cook for another 30 minutes on high with the lid on.
- Chopped parsley is optional but it adds a bit of color and freshness.
Notes
If you are using leftover chicken instead of raw, don't add it until the last 10 minutes or so since it's already cooked and you just want it heated through.
You can add a 1/2 cup of peas and carrots mix if you want. Frozen should cook through in 30 mins, so add when you put in the biscuit pieces.
Nutrition
Calories: 743kcalCarbohydrates: 84gProtein: 21gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 46mgSodium: 2602mgPotassium: 580mgFiber: 2gSugar: 7gVitamin A: 318IUVitamin C: 2mgCalcium: 101mgIron: 6mg
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