Description
The Crock-Pot is the easiest way to make chicken and dumplings. Simply toss all your ingredients in and get ready for a comfort-food masterpiece.
Ingredients
Scale
- 1 yellow onion, finely chopped
- 1 large carrot, peeled, cut into 1/4“-thick rounds
- 5 garlic cloves, minced
- 2 lb. boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 (10.5-oz.) cans cream of chicken soup
- 4 thyme sprigs
- 3 cups water
- 2 celery ribs, finely chopped
- 1 cup frozen peas, thawed
- 1 (16.3-oz.) can refrigerated biscuits
Instructions
- Step: Arrange onion, carrot, and garlic in the bottom of a 6- to 7-qt. slow cooker. Place chicken on top; generously season with salt and pepper.
- Step: Pour soup over chicken, then add thyme and water, making sure chicken is fully submerged.
- Step: Cover and cook on High for 2 hours, or until an instant-read thermometer inserted into thickest part of chicken registers 165°.
- Step: Discard thyme. Transfer chicken to a cutting board or large plate and shred. Mix sauce to combine any pockets of cream. Return chicken to slow cooker, then stir in celery and peas.
- Step: Slice biscuits in half crosswise and arrange over chicken mixture; generously season with pepper.
- Step: Cover and cook on High, gently stirring every 30 minutes, for 3 more hours, until biscuits are fully cooked and vegetables are tender.
Notes
For more flavor, use chicken thighs instead of breasts. You can also substitute refrigerated biscuits with crescent roll dough for a slightly sweeter finish.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 808 kcal
- Sugar: 11 g
- Sodium: 1850 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 46 g
- Cholesterol: 140 mg
Keywords: chicken and dumplings, slow cooker, comfort food, crock pot, dinner