Easy Crockpot CHICKEN & DUMPLINGS, A Slow Cooker Chicken Dinner

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Add 2 pounds of boneless skinless chicken breast to the crock pot.

Pour in 3 to 4 cups of chicken broth.

Add 2 cans of cream of chicken soup and 2 cans of cream of celery soup to the crock pot.

Season with 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon poultry seasoning.

Whisk the mixture to combine all ingredients well.

Cut the chicken breast into smaller pieces, about three pieces per breast, and submerge them in the liquid.

Ensure there are 4 cups of liquid in the crock pot, adding more chicken broth if necessary.

Place the lid on the crock pot and cook on high for 3 to 3.5 hours or on low for 5 hours until the chicken is tender.

Prepare the biscuit dough by sprinkling flour on a work surface and rolling out the dough.

Cut the biscuit dough into very thin strips.

Dust the biscuit strips with flour to prevent sticking.

Remove the chicken from the crock pot and chop or shred it.

Return the chopped chicken to the crock pot.

Add the biscuit strips on top of the chicken and sauce, pushing them down to coat with sauce.

Cover the crock pot and cook for an additional hour on high until the biscuits are fluffy and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens