Crockpot Chicken & Dumplings

By cutesmurf

Using refrigerated biscuits for the dumplings make this delicious comfort food easy to prepare for a family favorite everyone will surely love!

Ingredients

• 1large1 large onion, diced
• 1can1 can (10 1/2 ounce) cream of celery soup
• 1can1 can (10 1/2 ounce) cream of chicken soup
• 1tablespoon1 tablespoon fresh parsley
• 1teaspoon1 teaspoon poultry seasoning
• Black pepper, to taste
• 44 chicken breasts, skinless boneless
• 2cups2 cups low sodium chicken broth
• 2cups2 cups frozen vegetables or peas and carrots, defrosted
• 1can1 can (8 pieces) refrigerated biscuits

Details

Servings 4
Adapted from spendwithpennies.com

Preparation

Step 1

Add onion to 6 quart crock pot and top with chicken breasts.

In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

One hour before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir. Continue cooking for the final hour.

To Serve:

Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.