Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 4 Servings
I am so excited to share this with you today! This Crock-Pot Chicken and Dumplings recipe never gets old. I always feel loved whenever I have this. It is a must-try recipe that you will surely enjoy preparing!
Ingredients:
1 onion, chopped
2 large carrots, peeled and chopped
4 sprigs of fresh thyme
1 bay leaf
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 cup frozen peas, thawed
1 ¼ pounds boneless, skinless chicken breasts
2 stalks of celery, chopped
1 (16.3 ounces) can of refrigerated biscuits
1 teaspoon dried oregano
2 cups low-sodium chicken broth
2 (10.5 ounces.) cans of cream of chicken soup
Directions:
Spread the onion slices into your slow cooker. Make sure to cover the bottom part of it.
Place the chicken breasts over the onions, then season them with salt, oregano, and pepper.
Add broth, bay leaf, thyme, and soup into the slow cooker over the chicken breasts.
Cover and seal the slow cooker, then cook everything for about 3 hours on a high setting.
Open the slow cooker and discard the bay leaf and thyme. Shred the chicken breasts into small pieces with two forks.
Add peas, celery, carrots, and garlic into the slow cooker. Stir everything until well incorporated.
Break the biscuits into small portions, then scatter them into the slow cooker. Stir again until well combined.
Cover the slow cooker, then cook for another 1 ½ hours. Don’t forget to stir every 30 minutes during the cooking time.
Serve right away. Enjoy!
Notes:
Feel free to use refrigerated canned biscuits for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.