Slow Cooker Chicken & Dumplings
A southern staple, we've taken Grandma's recipe and given it some modern updates for an easy meal, anytime.
Servings: 8
Calories: 241kcal
Ingredients
- small white onion; diced
- 2-3 stalked celery thinly sliced
- 2 cans cream of chicken soup
- 3 chicken breasts
- 2 tubes refrigerated biscuits not butter flavored or flaky layered, 10 oz each
- 4 cups chicken broth
- 1 heaping tbsp garlic powder
- 1 tbsp parsley
- 1/4 tsp poultry seasoning
- 1 cup half and half
- 1 tbsp corn starch
- 1 tbsp water
- salt & pepper to taste
Instructions
- In a skillet over medium high heat, saute the onion and celery in a little bit of olive oil until tender, and then transfer them to the slow cooker.
- Lay your chicken breasts over top the cooked veggies and then season them with salt and pepper.
- Place the soup, chicken broth, half & half, and the additional seasonings in the slow cooker. Give the liquids a gentle stir to combine.
- Cover and cook on low heat for 6-8 hours or on high heat for 4-6 hours. An hour before it's done cooking, mix the cornstarch and water together in a small bowl until smooth. Add the mixture. Cut each of the biscuits into 4-6 small pieces and add them into the slow cooker as well. At this point give everything a stir and return the lid to the pot to cook for the remaining hour.
- When the soup's done cooking, you can either break up the chicken in the slow cooker with a spatula or remove the breasts and shred the chicken and then return the shredded chicken to the soup.
Notes
Stir in a (drained) can of peas and carrots just before serving to add some vegetables to the dish. It's a great way to entice picky eaters!
Don't have chicken breasts? This recipe is a great way to use up leftover grilled or rotisserie chicken.
Nutrition
Calories: 241kcal | Carbohydrates: 12g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1148mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg