Slow Cooker Chicken & Dumplings
Warm, creamy, and impossibly comforting, this Slow Cooker Chicken and Dumplings is the definition of home-cooked goodness. Tender chicken simmers in a rich, savory broth until the kitchen smells like love itself, while soft, buttery dumplings soak up every drop of flavor. It’s the kind of meal that wraps you in comfort on a busy weekday or a lazy Sunday afternoon — simple, satisfying, and straight from the heart.
Ingredients
1 1/4 lb whole boneless and skinless chicken breasts (cut into strips)
1 can of cream of chicken soup
1 can of cream of celery soup
32 oz of low-sodium chicken broth(More if needed, to thin the soup)
1/2 small onion (pureed)
2 TBSP of butter
Parsley
Pepper
Seasoned salt
Chicken seasoning
2 8-oz cans of Pillsbury buttermilk biscuit dough (rolled out and sliced into small strips)
Hardware Requirements
Crockpot, measuring spoons and cups, all-purpose cutting knife, cutting board, small frying pan, spatula, and a ladle for serving.
Directions
1. Melt butter in a small frying pan and fry pureed onion until golden brown.
2. Lay sliced chicken on the bottom of the Crockpot and liberally season with pepper.
2. Combine cream of chicken and celery soup, chicken broth, and onion/butter mixture, and pour evenly over chicken.
3. Mix well.
4. Season mixture with chicken seasoning, seasoned salt, and parsley.
5. Cover and cook on low for 5 hours.
6. Uncover and shred chicken with a fork.
7. Add strips of biscuits and an additional 16 ounces of chicken broth (more if needed).
8. Cook for 1 1/2 hours, or until dumplings are cooked through.
9. Serve in large bowls and enjoy!
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