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Crock Pot Chicken and Dumplings Recipe


Crock Pot Chicken and Dumplings Recipe

Crock Pot Chicken and Dumplings


1 diced onion
6 boneless, skinless chicken thighs
1 can cream of chicken soup
1 can cream of chicken celery
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
2 cups chicken broth
1 can refrigerated buttermilk biscuits
2 cups frozen mixed vegetables, thawed
Black pepper to taste

How to make Crock Pot Chicken and Dumplings

Place chopped onions in the bottom of your slow cooker.Arrange the chicken thighs in a single layer on top of the chopped onion.
Place 1 can of cream of chicken soup in a bowl.
Pour a can of celery cream into the glass.


Add 1 teaspoon of poultry seasoning to the bowl.
Sprinkle with 2 tablespoons chopped fresh parsley.Add black pepper to taste.
Mix all the ingredients in the bowl and pour over the chicken legs in the casserole dish.

Pour 2 cups chicken broth over the chicken.
Place the pot on the highest setting for 5 hours and close the lid.
Do not open the lid until the crockpot display shows only 1 hour of cooking time left.When there is an hour left, open the lid and pour in 2 cups of thawed mixed vegetables. Mix well in the pot and shred the chicken legs while stirring.

Open a container of cooled cookies and flatten each one individually. Cut each cookie into 4 long slices. Layer
biscuits on top of chicken mixture in crockpot.Let the cookies cook for the remaining hour, then stir the mixture well to incorporate the meatballs into the chicken mixture.
Serve garnished with freshly chopped parsley.

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