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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

Easy crockpot chicken and dumplings with biscuits. Creamy, cozy and just 10 minutes of prep, with simple gluten-free swaps. A family favorite!

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 6 serving

Calories: 488 kcal per serving

Ingredients

  • 2 Cups - Sweet Onion
  • 2 Stalks - Celery
  • 2 Lbs - Boneless (Skinless Chicken Breast)
  • 1 Tsp - Dried Oregano
  • 1 Tsp - Dried Thyme
  • 10 ½ ounce - Cream of Celery Soup
  • 10 ½ ounce - Cream of Chicken Soup
  • 2 Cups - Chicken Broth
  • Salt /
  • 2 Cups - Frozen Peas and Carrots
  • 1 Can - 1 Can (8-10 Refrigerated Biscuits)

Instructions

  1. Cut onion and scatter evenly on the bottom of the crockpot.
  2. Cut celery and add on top of the onion.
  3. Lay chicken on top of the celery.
  4. Season with oregano, thyme, salt, and pepper.
  5. Pour soup and chicken broth over chicken.
  6. Cover and cook on high for 3 hours or until chicken is at least 165*F.
  7. Slightly roll out biscuits and cut them into quarters, strips, or bite-sized pieces.
  8. Stir biscuits into the mixture, making sure they are covered with liquid.
  9. Stir in peas and carrots.
  10. Remove chicken from crockpot and shred.
  11. Add chicken back to crockpot.
  12. Cook for an additional 60 minutes, stirring every 30 minutes.
  13. Season with salt and pepper before serving.
  14. Serve immediately following cooking.

Nutrition

Energy: 488 kcal | Total Fat: 18 g | Saturated: 8 g | Trans: 0 g | Cholesterol: 118 mg | Total Carbs: 39 g | Fiber: 5 g | Sugars: 6 g | Proteins: 42 g | Sodium: 1,606 mg | Polyunsaturated: 3 g | Monounsaturated: 3 g

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