Easy Crock Pot Chicken and Dumplings

( By zhanghengshuo )

  • hard
  • 6 servings
  • 178 Kcal
    • Prep : 10 Mins
    • Cook : 300 Mins
    • Total : 310 Mins
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he secret to making this recipe so easy is the use of refrigerated biscuit dough. Making dumplings from scratch isn’t overly difficult if you are so inclined, but it is intimidating for many people. Simply unrolling refrigerated biscuit dough is effortless and still provides equally great results! Alternatively, some people make dumplings with Bisquick, but refrigerated biscuit dough is easier.
Read More
he secret to making this recipe so easy is the use of refrigerated biscuit dough. Making dumplings from scratch isn’t overly difficult if you are so inclined, but it is intimidating for many people. Simply unrolling refrigerated biscuit dough is effortless and still provides equally great results! Alternatively, some people make dumplings with Bisquick, but refrigerated biscuit dough is easier.
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    Easy Crock Pot Chicken and Dumplings

    • hard
    • 6 servings
    • 178 kcal
    • 300 Minutes
    he secret to making this recipe so easy is the use of refrigerated biscuit dough. Making dumplings from scratch isn’t overly difficult if you are so inclined, but it is intimidating for many people. Simply unrolling refrigerated biscuit dough is effortless and still provides equally great results! Alternatively, some people make dumplings with Bisquick, but refrigerated biscuit dough is easier.
    Read More
    he secret to making this recipe so easy is the use of refrigerated biscuit dough. Making dumplings from scratch isn’t overly difficult if you are so inclined, but it is intimidating for many people. Simply unrolling refrigerated biscuit dough is effortless and still provides equally great results! Alternatively, some people make dumplings with Bisquick, but refrigerated biscuit dough is easier.
    Read Less
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    Easy Crock Pot Chicken and Dumplings
    Method
    Ingredients
      • 1/3 cup Chopped parsley
      • Salt
      • 1 1/2 cups Frozen peas and carrots
      • 1 can Refrigerated buttermilk biscuit dough
      • 1/4 tsp. Fresh ground pepper
      • 1 Small branch fresh sage
      • 2 sprigs Fresh thyme
      • 1 tsp. Poultry seasoning
      • 2 tbsp. Butter
      • 1 Medium onion, chopped
      • 1 1/4 pounds Boneless skinless chicken thighs
      • 3 1/2 cups Low sodium chicken broth
      • 1 can Condensed cream of celery soup
      • 1 can Condensed cream of chicken soup
    • Step 1
      Add soup, broth, chicken, and onion to crockpot. Place butter in the crock pot along with poultry seasoning, thyme, rosemary, sage, and ground pepper.
    • Step 2
      Cover and cook for 4 1/2 hours on high. Uncover and shred chicken.
    • Step 3
      Remove biscuit dough from can and flatten each round (~1/4" thick). Cut each flattened round into 8 pieces. (cut into quarters for larger dumplings)
    • Step 4
      Place dough in the crock pot along with peas and carrots. Push dough under liquid with a spoon and cook for 30 minutes longer, or until biscuits are cooked through.
    • Step 5
      Break up any cooked together pieces of dough, taste for salt and adjust as needed. Stir in fresh parsley and serve.
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      Sponsored Links
      Sponsored Links

      Easy Crock Pot Chicken and Dumplings

      • hard
      • 6 servings
      • 178 Kcal
        • Prep : 10 Mins
        • Cook : 300 Mins
        • Total : 310 Mins
      he secret to making this recipe so easy is the use of refrigerated biscuit dough. Making dumplings from scratch isn’t overly difficult if you are so inclined, but it is intimidating for many people. Simply unrolling refrigerated biscuit dough is effortless and still provides equally great results! Alternatively, some people make dumplings with Bisquick, but refrigerated biscuit dough is easier.
      01 Ingredients
        • 1/3 cup Chopped parsley
        • Salt
        • 1 1/2 cups Frozen peas and carrots
        • 1 can Refrigerated buttermilk biscuit dough
        • 1/4 tsp. Fresh ground pepper
        • 1 Small branch fresh sage
        • 2 sprigs Fresh thyme
        • 1 tsp. Poultry seasoning
        • 2 tbsp. Butter
        • 1 Medium onion, chopped
        • 1 1/4 pounds Boneless skinless chicken thighs
        • 3 1/2 cups Low sodium chicken broth
        • 1 can Condensed cream of celery soup
        • 1 can Condensed cream of chicken soup
      Sponsored Links
      02 Method
      • Step 1
        Add soup, broth, chicken, and onion to crockpot. Place butter in the crock pot along with poultry seasoning, thyme, rosemary, sage, and ground pepper.
      • Step 2
        Cover and cook for 4 1/2 hours on high. Uncover and shred chicken.
      • Step 3
        Remove biscuit dough from can and flatten each round (~1/4" thick). Cut each flattened round into 8 pieces. (cut into quarters for larger dumplings)
      • Step 4
        Place dough in the crock pot along with peas and carrots. Push dough under liquid with a spoon and cook for 30 minutes longer, or until biscuits are cooked through.
      • Step 5
        Break up any cooked together pieces of dough, taste for salt and adjust as needed. Stir in fresh parsley and serve.
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