Slow Cooker Chicken and Dumplings
Creamy chicken, tender vegetables, and soft biscuit dumplings come together in this simple slow-cooker dinner. Most of the cooking happens unattended, making this a practical choice when you want a warm, filling meal without spending much time at the stove.
Print Pin Servings: 6
Ingredients
- 3 boneless skinless chicken breasts
- 12 oz frozen mixed vegetables (peas and carrots only)
- 1/2 onion (chopped finely)
- 2 cans cream of chicken soup (10.5 oz cans)
- 2 cups chicken broth
- 1 tsp garlic salt
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can biscuits (10 count)
Instructions
- Place the chicken and veggies in the crock pot.
- Add in the cream of chicken soup and seasonings. Pour the chicken broth over the top.
- Cook on low for 6 hours, or high for 3. Once cooked through shred the chicken and place back into the crockpot.
- Cut up the biscuits into quarters and place on top of the other ingredients in the crock pot.
- Cover and cook on high for 60-90 minutes until the biscuits are cooked through (stir occasionally during this cook time).
- Serve warm and enjoy!
