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Crock Pot Chicken & Dumplings

Crock Pot Chicken & Dumplings 

4 boneless, skinless chicken breasts

1 large onion, diced

1 (10.5 oz.) can cream of celery soup

1 (10.5 oz.) can cream of chicken soup

1 tablespoon dried parsley

1 teaspoon poultry seasoning

½ teaspoon pepper

4 cups chicken broth

2 cups frozen peas and carrots, thawed

2 cans (8 biscuits) refrigerated biscuits (buttermilk, homestyle or country) 

In a large crock pot, add diced onion. Top with chicken breasts.  

In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper.  Spread evenly over chicken breasts.  Top with chicken broth, cover and cook on high 4 hours.  Then, remove chicken breasts and allow to cool slightly, then shred roughly, leaving some chicken in larger chunks.  Add back to crock pot.  

1 hour before serving (total cooking time is 5 hours), roll each biscuit thin and flat and cut each into 4 strips.  Add thawed vegetables to the crock pot and stir.  Add biscuits strips on top.  Cover and cook an additional 1 hour.  Serve.

 

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