How do you make chicken & dumplings in a slow cooker?
This recipe is broken down into two parts: cooking chicken and cooking biscuits. First, 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. That’s it.
Why does this recipe use cream of chicken soup?
Nothing quite beats the creamy texture and savory flavor of cream of chicken soup. You can absolutely make your own copycat recipe from scratch, but we lean on the canned stuff for convenience here.
How do the biscuits cook in the slow cooker?
So first you cook the chicken mixture, and then for the last hour you cook the biscuits. The heat in the slow cooker will help the biscuits rise and “bake”. They’ll need a lot longer in the slow cooker though—about an hour to be fully cooked through.
1 onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Freshly ground black pepper
2 (10.5-oz.) cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 (16.3-oz.) can refrigerated biscuits
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Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
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.
Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into quarters or smaller, but large enough to be bite sized. Stir them into chicken mixture. Spoon liquid over any biscuits at the top.
Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.
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