This recipe is fantastic! My variations: I use one can of chicken broth to cover instead of water. Sometimes I will add a chopped garlic clove and smoky paprika. You can use cream of chicken and cream of celery or cream of mushroom, whatever is on hand. Turns out great regardless. I always use the Grand’s buttermilk biscuit dough and cut them into quarters. You definitely need more cooking time for the dumplings. I have also added a bag of frozen peas and carrots about an hour before serving. This recipe is very versatile! Thanks for sharing it!
Slow Cooker Chicken And Dumplings
20 minutes active; 3+ hours inactive to prepare serves 6
INGREDIENTS
4 boneless, skinless chicken breasts
1 (10 oz.) package refrigerated buttermilk biscuits
1 (10.5 oz.) can cream of chicken soup
1 (10.5 oz.) can cream of celery soup
1 yellow onion, finely chopped
1 (8 oz.) package frozen peas and carrots, defrosted
1/2 (32 oz.) package low-sodium chicken broth
1 1/2 teaspoons poultry seasoning
1 tablespoon fresh parsley, plus extra for garnish
Kosher salt and freshly ground pepper, to taste
PREPARATION
In a medium bowl, whisk together cream of chicken, cream of celery soup and chicken broth until combined. Add poultry seasoning, then season with salt and pepper, as desired.
Place chopped onion and chicken breasts in slow cooker, then top with seasoned soup mixture. Cover with lid and cook on high for 4 hours, or until cooked through.
Optional: shred chicken with two forks.
After 3 1/2 hours, separate your biscuits, flatten them and cut them into strips.
Stir peas and carrots into (shredded) chicken mixture, then top with biscuit strips.
Cover slow cooker again (optional: place a paper towel under the lid to catch any condensation), then cook for another 1 hour.
Serve hot and enjoy!
From: allrecipes.com
