Crock Pot Chicken and Dumplings is a super easy, creamy recipe that uses chicken stock, frozen chicken breasts, cream of chicken and canned biscuits. So good!
Place 32 ounce container chicken broth, 10.5 ounce can cream of chicken soup with herbs, 1 cup diced onion and 1 cup diced celery into a 5-6 quart oval slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
Add3-4 frozen chicken breasts into crock pot and season with 1-2 teaspoons garlic salt and 1/2 teaspoon black pepper.
Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add 1 cup frozen peas and carrots, into the slow cooker if you are using.
Take the 16 ounce tube Pillsbury Grands Refrigerated Biscuits, separate them and flatten each one with the palm of your hand (or roll them out). Then cut the biscuits into strips then cut down the center.
Put 1/2 cup all purpose flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.
Drop the coated biscuits (one by one into the slow cooker.) Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)
Cover and cook on high for about 1 to 1 1/2 hours. Gently stir occasionally. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.
Sprinkle with some dried parsley (optional.) Then serve!
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Notes
Fresh chicken breasts can be used in place of frozen. Chicken thighs can also be substituted. Frozen chicken breasts are usually smaller than their fresh counterparts so if using fresh only use two.
The biscuit pieces are rolled in flour to helo thicken up the chicken broth. It also helps to keep the dumplings from sticking together.
Any brand of canned biscuits can be used.
If you can't find cream of chicken with herbs, just use the regular cream of chicken soup.