Description
This Crock Pot Chicken and Dumplings recipe offers a comforting and effortless meal, featuring tender chicken breasts slow-cooked in a creamy sauce with a flavorful blend of soups, fresh parsley, and poultry seasoning. Frozen vegetables and shortcut dumplings made from refrigerated biscuits complete this hearty dish perfectly.
Ingredients
Scale
Chicken and Soup Mixture
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 10.5 ounces condensed cream of celery soup (1 can)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper, to taste
- 2 cups reduced sodium chicken broth
Vegetables and Dumplings
- 2 cups frozen vegetables (or peas and carrots, thawed)
- 16.3 ounces refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle)
Instructions
- Add Onion and Chicken: Place the diced onion at the bottom of a 6-quart crock pot. Layer the boneless skinless chicken breasts directly on top of the onions.
- Prepare Soup Mixture: In a small bowl, combine the condensed cream of celery soup, cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. Mix well until ingredients are fully incorporated.
- Top Chicken with Soup Mixture and Broth: Spread the prepared soup mixture evenly over the chicken breasts. Pour the 2 cups of reduced sodium chicken broth over the top. Cover and cook on high for 5 hours.
- Prepare Dumplings: Approximately 1 hour before serving (after about 4 hours of cooking), roll each refrigerated biscuit thin and flat on a clean surface. Cut each biscuit into 4 strips to create the dumplings.
- Add Vegetables and Dumplings: Stir the frozen or thawed vegetables into the crock pot. Gently place the biscuit strips on top of the mixture. Quickly replace the lid to maintain heat and allow the dumplings to cook through.
- Finish Cooking and Serve: Continue cooking for the remaining 1 hour until the dumplings are cooked and fluffy. Serve hot for a delicious, creamy chicken and dumplings meal.
Notes
- Easy Crock Pot Chicken and Dumplings recipe perfect for comforting, hands-off cooking.
- Using refrigerated biscuits as shortcut dumplings saves preparation time while delivering delicious results.
- Try different varieties of frozen vegetables based on preference or availability.
- Ensure the lid is replaced quickly after adding dumplings to keep the heat and steam locked in for proper cooking.
- Chicken breasts cook to tender perfection in the creamy sauce, making the dish flavorful and moist.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 5 g
- Sodium: 1300 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 73 mg
