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Crockpot Chicken and Dumplings

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Easy chicken and dumplings made in the crockpot! I use biscuit dough for easy, fluffy dumplings every time!

Ingredients

Scale
  • 2 pounds boneless skinless chicken breasts
  • 1 small sweet onion diced
  • 1 clove garlic minced
  • 2 10 ounce cans cream of chicken soup
  • 3 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon cracked black pepper
  • 1 package 8-count refrigerated biscuit dough

Instructions

  1. Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
  2. Cover and cook on high for 3 hours or low for 6 hours.
  3. When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
  4. Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
  5. Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
  6. Serve immediately.

Find it online: http://allguiderecipes.info/crockpot-chicken-and-dumplings/