thepioneerwoman2.3
Slow Cooker Chicken and Dumplings
Slow cooker chicken and dumplings is your new weeknight go-to. Canned biscuits make the perfect puffy dumplings in a creamy, homestyle stew.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●whisk
- ●cutting board
📝 Preparation Steps
1
Sprinkle the garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker. Add the chicken soup, mushroom soup, and broth, and whisk together. Add the chicken, cover, and cook for ⏱️ 2 hours on high.
medium carrots, thinly sliced2
2
After ⏱️ 2 hours, remove the chicken to a cutting board. When cool enough to handle, shred the meat with a fork. Return the shredded chicken to the slow cooker, and add the peas.
3
Lay the biscuits out on a clean work surface. Sprinkle with the cheddar and chives, lightly pressing the cheese and chives into the biscuits to adhere. Cut each biscuit into fourths and place them on the surface of the soup. Cover and cook until the biscuits are cooked through, 20 to ⏱️ 30 minutes. Serve the soup topped with parsley.
Chopped parsley, for serving
Nutrition Facts
calories
383 Calories
fat Content
19 g
fiber Content
3 g
sugar Content
4 g
sodium Content
1197 mg
protein Content
27 g
trans Fat Content
0 g
cholesterol Content
99 mg
carbohydrate Content
24 g
saturated Fat Content
6 g
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