Crockpot Chicken and Dumplings
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The type of biscuits used is very important. Biscuit dough pieces that are too large will result in golf ball sized, wet biscuits, NOT dumplings!
Ingredients
  • 1.25 lbs boneless skinless chicken thighs
  • 1 onion, chopped
  • 3 small carrots, sliced
  • 2 stalks of celery, chopped
  • 1 clove of garlic, minced
  • 1 can cream of chicken soup
  • 1 tsp chicken base
  • 1 tbs butter
  • 1 quart chicken stock
  • 2 small cans (or one normal can) 'Junior flaky layer' style biscuits
  • Salt and Pepper to taste
Instructions
  1. Layer all ingredients, except biscuits, in a crockpot making sure to season the chicken and vegetables with salt and pepper.
  2. Cover and cook on high for 3-5 hours or low for 6-8 hours.
  3. Remove the chicken thighs from the crockpot, shred and set aside.
  4. Pull each biscuit into two-to-three 'layers.' Tear each 'layer' into three pieces.
  5. With the crockpot on high, drop the biscuit dough pieces into the simmering liquid, making sure to spread them around so that they do not stick.
  6. Cover the crockpot and cook for 30 minutes.
  7. Return the chicken to the crockpot and check for seasoning. Stir and serve.
Nutrition Information
Serving size: 1 Calories: 556 Fat: 18 Saturated fat: 6 Trans fat: 0 Carbohydrates: 55 Sugar: 9 Sodium: 1528 Fiber: 5 Protein: 41 Cholesterol: 126
Recipe by Not Quite A Housewife at https://www.notquiteahousewife.life/crockpot-chicken-dumplings/