Crock-Pot Chicken Dumplings
The Crock-Pot is the easiest way to make chicken and dumplings. Simply toss all your ingredients in and get ready for a comfort-food masterpiece.
Prep Time
0h 20m
Cook Time
0h 30m
Ingredients
12
Yield
4 servings
Calories
808 kcal
Method
Step-by-step instructions
Arrange onion, carrot, and garlic in the bottom of a 6- to 7-qt. slow cooker. Place chicken on top; generously season with salt and pepper.
Pour soup over chicken, then add thyme and water, making sure chicken is fully submerged.
Cover and cook on High for 2 hours, or until an instant-read thermometer inserted into thickest part of chicken registers 165°.
Discard thyme. Transfer chicken to a cutting board or large plate and shred. Mix sauce to combine any pockets of cream. Return chicken to slow cooker, then stir in celery and peas.
Slice biscuits in half crosswise and arrange over chicken mixture; generously season with pepper.
Cover and cook on High, gently stirring every 30 minutes, for 3 more hours, until biscuits are fully cooked and vegetables are tender.
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