Slow Cooker Chicken and Dumplings

Name: Slow Cooker Chicken and Dumplings
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 4 Garlic, minced; 3 stalks celery, thinly sliced; 2 medium Carrot, thinly sliced; 1 large Yellow Onion, sliced; 2 (10.5-oz.) cans cream of chicken soup; 2 (10.5-oz.) cans cream of mushroom soup; 2 cup Chicken Broth; 1.5 lb Chicken, thighs skinless boneless; 1 cup frozen peas; 1 (6-oz.) can buttermilk biscuits; 1 cup white cheddar cheese (about 4 oz.); 2 tbsp fresh chives, minced; Parsley, chopped for serving

Slow cooker chicken and dumplings is your new weeknight go-to. Canned biscuits make the perfect puffy dumplings in a creamy, homestyle stew.

Brooke1999

Prep30 min

Total30 min

Servings8

Difficultymedium

AmericanLunchDinner / SupperSoupsEntrees

Ingredients

4Garlic, minced
3stalks celery, thinly sliced
2 mediumCarrot, thinly sliced
1 largeYellow Onion, sliced
2(10.5-oz.) cans cream of chicken soup
2(10.5-oz.) cans cream of mushroom soup
2 cupChicken Broth
1.5 lbChicken, thighs skinless boneless
1 cupfrozen peas
1(6-oz.) can buttermilk biscuits
1 cupwhite cheddar cheese (about 4 oz.)
2 tbspfresh chives, minced
Parsley, chopped for serving

Instructions

1
Sprinkle the garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker. Add the chicken soup, mushroom soup, and broth, and whisk together. Add the chicken, cover, and cook for 2 hours on high.
2
After 2 hours, remove the chicken to a cutting board. When cool enough to handle, shred the meat with a fork. Return the shredded chicken to the slow cooker, and add the peas.
3
Lay the biscuits out on a clean work surface. Sprinkle with the cheddar and chives, lightly pressing the cheese and chives into the biscuits to adhere. Cut each biscuit into fourths and place them on the surface of the soup. Cover and cook until the biscuits are cooked through, 20 to 30 minutes. Serve the soup topped with parsley.