Crock Pot Chicken and Dumplings PT250M https://img5.recipesrun.com/201907/2019/0723/1d/1/343202/original.jpg 4 servings Ingredients: 1 teaspoon dried oregano 1 can refrigerated biscuits 2 cans cream of chicken soup 2 c. low-sodium chicken broth 1 1/4 pounds boneless, skinless chicken breasts 1 c. frozen peas, thawed 4 sprigs fresh thyme 2 large carrots, peeled and chopped 3 cloves garlic, minced Kosher salt 1 onion, chopped Freshly ground black pepper 1 bay leaf
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Crock Pot Chicken and Dumplings

Is there anything more comforting than chicken & dumplings? The answer is nope! Crock Pot Chicken and Dumplings is one of the easiest recipes. It just needs two points: you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it's time to add the vegetables and biscuits. In addition, We can use refrigerated canned biscuits here for convenience, but we can only imagine what this recipe would taste like with our perfect flaky biscuits.
Read More
    Sponsored Links

    Crock Pot Chicken and Dumplings

    Is there anything more comforting than chicken & dumplings? The answer is nope! Crock Pot Chicken and Dumplings is one of the easiest recipes. It just needs two points: you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it's time to add the vegetables and biscuits. In addition, We can use refrigerated canned biscuits here for convenience, but we can only imagine what this recipe would taste like with our perfect flaky biscuits.
    Read More
    Method
    Ingredients
      • 1 teaspoon dried oregano
      • 1 can refrigerated biscuits
      • 2 cans cream of chicken soup
      • 2 c. low-sodium chicken broth
      • 1 1/4 pounds boneless, skinless chicken breasts
      • 1 c. frozen peas, thawed
      • 4 sprigs fresh thyme
      • 2 large carrots, peeled and chopped
      • 3 cloves garlic, minced
      • Kosher salt
      • 1 onion, chopped
      • Freshly ground black pepper
      • 1 bay leaf
    • Step 1
      Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more.
    • Step 2
      Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
    • Step 3
      Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
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      01 Information
      • Grade easy
      • Serving 4 servings
      • Prep Time 10 Mins
      • Cook Time 240 Mins
      • Total Time 250 Mins
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      02 Ingredients
        • 1 teaspoon dried oregano
        • 1 can refrigerated biscuits
        • 2 cans cream of chicken soup
        • 2 c. low-sodium chicken broth
        • 1 1/4 pounds boneless, skinless chicken breasts
        • 1 c. frozen peas, thawed
        • 4 sprigs fresh thyme
        • 2 large carrots, peeled and chopped
        • 3 cloves garlic, minced
        • Kosher salt
        • 1 onion, chopped
        • Freshly ground black pepper
        • 1 bay leaf
      03 Method
      • Step 1
        Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more.
      • Step 2
        Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
      • Step 3
        Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
      05 Author
      zhanghengshuo zhanghengshuo
      144 Recipes