A picture of Crock Pot Chicken and Dumplings.

Crock Pot Chicken and Dumplings

Christopher Moss
Christopher Moss @cook_3846961

Crock Pot Chicken and Dumplings

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Christopher Moss
Christopher Moss @cook_3846961
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Ingredients

5 Hours
8 servings
  1. 4Boneless, Skinless Chicken Breast
  2. 1 (14.5 oz)Can Swanson Chicken Broth
  3. 2 (10 oz)Cans Campbell's Cream of Chicken Soup
  4. 1 (16.3 oz)Can Pillsbury Grands Biscuits
  5. 1/4 CupWhite Onion chopped
  6. 1/8 tspGarlic Powder
  7. 1/4 tspSalt
  8. 1/4 tspPepper
  9. 1 lbFrozen Carrots
  10. 1/2 lbFrozen Peas

Cooking Instructions

5 Hours
  1. 1

    Add Chicken to Crock-Pot.

  2. 2

    Pour Chicken Broth, Cream of Chicken Soup, and Chopped Onions over Chicken, then sprinkle on Garlic Powder, Salt, and Pepper.

  3. 3

    Cover with lid.

  4. 4

    Cook on High for 3 hours or LOW for 6 hours, then remove chicken and shred with 2 forks.

  5. 5

    Remove biscuits from container, and cut each biscuit into 8 pieces.

  6. 6

    Place shredded chicken back in Crockpot, then add Vegetables and Biscuit Pieces, Stir, and cover with lid.

  7. 7

    Cook on high for 1 hour or until done.
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Christopher Moss
Christopher Moss @cook_3846961
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