You’ll Get A Gold Star For This Slow Cooked Chicken And Dumplings Dish

These biscuits are definitely the way to go if you want to save some time on your chicken and dumpling meal. Just be aware of a few things. There are certain biscuits that work best for this and they are listed in the ingredients below. Also, make sure that you flatten them pretty thin because they are going to puff up a bit. In most slow cookers they are done in about an hour, but keep an eye on yours, you might need more time. Check out what they are saying about this recipe over at Spend With Pennies:

“Shortcut dumplings make this deliciously comforting meal effortless for a family favorite everyone will agree on.”

Get a scrumptious meal on the table without working your fingers to the bone.

 

Ingredients

1 large onion, diced

1 can (10.5 oz) cream of celery soup

1 can (10.5 oz) cream of chicken soup

1 tablespoon fresh parsley

1 teaspoon poultry seasoning

black pepper to taste

4 skinless boneless chicken breasts

2 cups Swanson low sodium chicken broth

2 cups Bird’s Eye frozen vegetables or peas and carrots, defrosted

1 can (8 pieces) refrigerated Pillsbury biscuits (Buttermilk, Country or Homestyle)

 

 

Instructions

Add onion to 6 qt 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.

Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

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.

 

 

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Quick Tip: You can also use homemade biscuits if you prefer.

Thanks again to Spend With Pennies for this classic recipe.