PREP TIME: 10 mins | TOTAL TIME: 4 hrs 10 mins | YIELDS: 4 Servings
There is nothing more comforting than Chicken and Dumplings. And this crockpot version by far is my favourite. There are two parts, cooking the chicken, then the biscuits. And for convenience, I always opt to use canned cream of chicken soup. Sure, this recipe is a no-fuss, doesn’t require ingredients you cannot pronounce, and tastes superb! The creamy texture, savoury flavour, plus the marriage of all the ingredients are simply amazing!
INGREDIENTS
1 onion, chopped
1 1/4 pounds boneless skinless chicken breasts
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
2 (10.5 ounces) can cream of chicken soup
2 cups low-sodium chicken broth
4 sprigs of fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 cup frozen peas, thawed
3 cloves garlic, minced
1 (16.3 ounces) can refrigerated biscuits
How to make Crock-Pot Chicken and Dumplings
Step 1: In the bottom of a large slow cooker, scatter the onion. Add the chicken on top and season with oregano, salt, and pepper.
Step 2: Over the chicken, pour the soup and broth. Add in the thyme and bay leaf.
Step 3: Cover with the lid and set it on high. Cook the chicken for 3 hours until cooked through.
Step 4: Remove the thyme and bay leaf. Using two forks, shred the chicken.
Step 5: Into the slow cooker, stir in the celery, carrots, peas, and garlic.
Step 6: Into small bite-sized pieces, cut or tear the biscuits and stir them into the chicken mixture. Spoon over the liquid to the biscuits on top.
Step 7: Continue to cook for 1 hour and 3 minutes on high until the vegetables are tender and the biscuits are cooked through. Make sure to stir every after 30 minutes.
Ingredients
- 1 onion, chopped
- 1 1/4 pounds boneless skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 (10.5 ounces) can cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs of fresh thyme
- 1 bay leaf
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
- 1 (16.3 ounces) can refrigerated biscuits
Instructions
Step 1: In the bottom of a large slow cooker, scatter the onion. Add the chicken on top and season with oregano, salt, and pepper.
Step 2: Over the chicken, pour the soup and broth. Add in the thyme and bay leaf.
Step 3: Cover with the lid and set it on high. Cook the chicken for 3 hours until cooked through.
Step 4: Remove the thyme and bay leaf. Using two forks, shred the chicken.
Step 5: Into the slow cooker, stir in the celery, carrots, peas, and garlic.
Step 6: Into small bite-sized pieces, cut or tear the biscuits and stir them into the chicken mixture. Spoon over the liquid to the biscuits on top.
Step 7: Continue to cook for 1 hour and 3 minutes on high until the vegetables are tender and the biscuits are cooked through. Make sure to stir every after 30 minutes.
