Crock Pot Chicken and Dumplings

By zhanghengshuo

4 Person

250 Minutes

0 Calories

Is there anything more comforting than chicken & dumplings? The answer is nope! Crock Pot Chicken and Dumplings is one of the easiest recipes. It just needs two points: you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it's time to add the vegetables and biscuits. In addition, We can use refrigerated canned biscuits here for convenience, but we can only imagine what this recipe would taste like with our perfect flaky biscuits.

Ingredients

1 teaspoon dried oregano
1 can refrigerated biscuits
2 cans cream of chicken soup
2 c. low-sodium chicken broth
1 1/4 pounds boneless, skinless chicken breasts
1 c. frozen peas, thawed
4 sprigs fresh thyme
2 large carrots, peeled and chopped
3 cloves garlic, minced
Kosher salt
1 onion, chopped
Freshly ground black pepper
1 bay leaf

Method

01

Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more.
02

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
03

Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Crockpot Chicken Recipes

Chicken and Dumplings

Crock Pot Recipes

Easy Chicken Recipes

Crock Pot Chicken and Dumplings

4.4

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 240 Mins
Total Time 250 Mins

02 Ingredients

1 teaspoon dried oregano

1 can refrigerated biscuits

2 cans cream of chicken soup

2 c. low-sodium chicken broth

1 1/4 pounds boneless, skinless chicken breasts

1 c. frozen peas, thawed

4 sprigs fresh thyme

2 large carrots, peeled and chopped

3 cloves garlic, minced

Kosher salt

1 onion, chopped

Freshly ground black pepper

1 bay leaf

03 Method

Step 1

Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more.

Step 2

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

Step 3

Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.

04 Author