Crock Pot Chicken and Dumplings
- 3-4 chicken breasts, boneless, skinless
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon paprika
- 2 (10.5 oz.) cans condensed cream of chicken soup
- 3 Tablespoons butter, melted
- 1 small onion, chopped
- 1 (14.5 oz.) can chicken broth
- 2 cans refrigerated biscuit dough OR make your own biscuit dough using the recipe below
- ½ bag (8 oz.) bag frozen peas and carrots vegetables, thawed
- Place the chicken in the crock pot. Sprinkle the poultry seasoning, salt, pepper & paprika on top.
- Add the cream of chicken soup, butter, onion, and chicken broth to the crock pot.
- Cover and cook on low for 8 hours.
- Uncover and shred the chicken, then mix it into the soup.
- Roll out the refrigerated biscuit dough and cut into small squares. Place the dough squares on top of the soup mixture.
- Cover and cook on high for 1 hour or until dough is cooked through.
- Add sifted flour if needed to thicken soup.
- Serve with peas and carrots.
Recipe by Saving Cent by Cent at https://savingcentbycent.com/2014/01/31/crock-pot-chicken-dumplings/
3.5.3251