Homemade Chicken Dumpling Soup Crock Pot
The best dish for the family, so delicious, melts in the mouth and highly nutritious. Come on, try it now!
Ingredients
- 1 large onion diced
- 1 tablespoon fresh parsley
- 1 teaspoon poultry seasoning
- 1 can cream of chicken soup 10.5 oz
- 1 can cream of celery soup 10.5 oz
- 2 cups low sodium chicken broth
- 2 cups frozen vegetables or peas and carrots defrosted
- black pepper to taste
- 4 skinless boneless chicken breasts
- 1 can refrigerated biscuits 8 pieces Buttermilk, Country or Homestyle
Instructions
- Add onion to 6 qt crock pot and top with chicken breasts.
- In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
- Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
To serve
- Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
Notes
My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.