How to make: Crock Pot Chicken and Dumplings

cream of chicken soup

🥗Healthier: homemade cream soup

💰Cheaper: canned mushroom soup

Canned mushroom soup offers a similar creamy texture at a lower price.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: whole chicken

Whole chicken is often cheaper and can be used for multiple meals.

biscuits

🥗Healthier: whole wheat biscuits

💰Cheaper: homemade biscuits

Homemade biscuits can be made with pantry staples for less.

Place 32 ounce container chicken broth, 10.5 ounce can cream of chicken soup with herbs, 1 cup diced onion and 1 cup diced celery into a 5-6 quart oval slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)

Add 3-4 frozen chicken breasts into crock pot and season with 1-2 teaspoons garlic salt and 1/2 teaspoon black pepper.

Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)

Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add 1 cup frozen peas and carrots, into the slow cooker if you are using.

Take the 16 ounce tube Pillsbury Grands Refrigerated Biscuits, separate them and flatten each one with the palm of your hand (or roll them out). Then cut the biscuits into strips then cut down the center.

Put 1/2 cup all purpose flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.

Drop the coated biscuits (one by one into the slow cooker.) Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)

Cover and cook on high for about 1 to 1 1/2 hours. Gently stir occasionally. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.

Sprinkle with some dried parsley (optional.) Then serve!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens