My family likes slow-cooked chicken and potatoes. It’s easy to put ingredients into a slow cooker, and after returning you will prepare a large bowl of food. We love dumplings and this recipe won’t disappoint!
I am definitely one of those who like to eat soup all year round, but when fall and winter come, I like it very much.
Drink soup every day. What can be warmer, more pleasant, and more pleasant than a bowl of hot soup?
I love chicken pie soup, but my favorite kids are chicken and dumplings.
This simple bowl of pottery, chicken and dumpling recipes made my life easier. I use canned biscuit dough to make dumplings, which makes the recipe very simple, but it still tastes like chicken and classic dumplings that everyone likes.Print
Simple chicken dumplings and time! Dumplings made of biscuit dough, comfortable and soft!
- 1 teaspoon cracked black pepper
- 2 cans (10 ounces each) cream of chicken
- 1 teaspoon dried parsley
- 1 package 8-count refrigerated biscuit dough
- 1 teaspoon poultry seasoning
- 2 pounds boneless skinless chicken breasts or thighs
- 1 clove garlic minced
- 1 sweet onion diced
- 3 cups chicken broth
- Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
- Cover and cook on high for 3 hours or low for 6 hours.
- When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
- Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
- Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
- Serve immediately.
- Category: Crockpot Meals
- Cuisine: American
- Calories: 428kcal
- Sugar: 4g
- Sodium: 1536mg
- Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 37g
- Fiber: 1g
- Cholesterol: 79mg
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