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Creamy slow cooker chicken and dumplings with tender chicken, vegetables, and fluffy biscuit dumplings.
Print Recipe
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium onion, diced
  • 6 pieces boneless skinless chicken thighs
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 2 cups chicken broth
  • 2 tbsp fresh parsley, chopped
  • 1 tsp poultry seasoning
  • 2 cups frozen mixed vegetables, thawed
  • 1 can buttermilk refrigerated biscuits
  • black pepper to taste

Equipment

  • Slow Cooker
  • cutting board

Method
 

  1. Add onion and chicken thighs to the crock pot. Season with poultry seasoning and black pepper.
  2. Add cream of chicken soup, cream of celery soup, and chicken broth. Stir gently.
  3. Cover and cook on low until chicken is tender and fully cooked.
  4. Shred chicken in the crock pot, then stir in vegetables and parsley.
  5. Cut biscuits into pieces, add to crock pot, and cook until dumplings are fluffy.

Nutrition

Calories: 480kcalCarbohydrates: 34gProtein: 32gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 140mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 18mgCalcium: 10mgIron: 20mg

Notes

Cook on low for best texture and flavor.

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