Description
A hearty, comforting slow cooker version of chicken and dumplings with tender chicken, creamy soup base, and fluffy biscuit dumplings.
Ingredients
Scale
- 2 chicken fillets
- 1 can cream of chicken soup
- 2 cups chicken broth
- 1 cup peas and carrots
- 1 can biscuit dough
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Season the chicken fillets with salt, pepper, and thyme.
- Place the chicken, onion, and garlic in the slow cooker.
- Pour the chicken broth over the ingredients and stir in the cream of chicken soup.
- Add the peas and carrots and mix gently.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Drop spoonfuls of the biscuit dough on top of the mixture.
- Cover and cook for an additional 30 minutes until the dumplings are puffed and cooked through.
- Stir in butter for extra richness before serving.
Notes
For best texture, use refrigerated biscuit dough and avoid overmixing the dumplings.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg