Very few meals are better than the hot and savory taste of chicken and dumplings. What’s great about this recipe is it’s cheap, simple, and ready for you when you get home from a long day. This recipe creates the classic taste with a creamy sauce. When using a crockpot, dairy tends to curdle so that’s why many recipes use condensed soup. This provides the taste and presents an appealing meal after hours of cooking.
5 skinless chicken breast (defrosted)
1 large yellow onion (diced)
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of onion soup
1 tsp poultry seasoning
2 cans of mixed vegtables or peas and corn vegtables
1 can refrigerated biscuits (any style)
pinch of parsley
black pepper to taste
- Add onion to crockpot and top with chicken breasts
- In different bowl, combine cream of chicken soup, cream of onion soup, chicken broth, poultry seasoning, parsley, and pepper. Cook on high for five hours or (preferably) low for eight hours.
- About one hour before serving (60-90 minutes) flatten each biscuit and cut into strips. Add vegetables to the crock pot and stir. Add biscuits to top to cover dish and then replace lid.
- Before serving, remove chicken breast and shred, all back to slow cooker and stir in. This will break up the dumplings and that is okay. Cook an additional ten minutes and serve.