• Erik

Slow Cooker Chicken and Dumplings


This is a very easy recipe to make some really delicious Chicken and Dumplings in your Slow Cooker. A great meal to serve on a cold day, and this comfort food will surely impress your friends and family.


Ingredients:


4-6 Boneless Chicken Breasts

1 medium Onion, diced

3-4 stalks of Celery, diced

2 cups sliced Carrots

2 Tablespoons Butter

1 Tablespoon Black Pepper

2-3 cans Cream of Chicken Soup

1 can of Cream of Celery Soup (optional)

24 ounces of Chicken Broth (low Sodium)

8 ounces of frozen Corn (optional)

8 ounces of frozen Peas (optional)

1-2 Cans of refrigerated Biscuit Dough




Place Chicken Breasts into Slow Cooker. Top with diced Onion, Celery and Carrots. Add Butter, and season with Black Pepper. Let it cook on low for 8-10 hours, or high for 5-6 hours.


Remove Chicken Breast and shred with a couple of forks. Put shredded Chicken back into Slow Cooker, stir and turn up to high for at least half an hour to heat up.


Once it has heated up you may add frozen Peas and Corn. Slice each Biscuit Dough into 4 pieces, and cover top of mixture with the pieces of Dough. Cover and let cook for at least 20-30 minutes, or until dough expands and cooks.


Serve in small bowls and sprinkle with Parsley. Enjoy!

For more detailed instructions on this recipe please watch my video below.