I love any crockpot dish where you just throw things in and get the most amazing flavored dish. Chicken & dumplings is so simple using biscuits from the refrigerator. I’m ready for another bowl of this.
Crockpot Chicken & Dumplings
Ingredients
- 2 lbs chicken breasts, skinless and boneless
- 2 cans cream of chicken soup (or sub using 1 can cream of celery and one can cream of chicken)
- 4 cups chicken broth
- 1 tsp poultry seasoning
- 1/2 tsp craked black pepper
- 1/4 - 1/2 tsp salt, to taste
- 1 pkg refrigerated biscuit dough (only use 5 of the biscuits)
Instructions
- Place all ingredients, except biscuit dough, into crockpot. Stir to combine.
- Add chicken and submerge into mixture.
- Cover and cook on high for 3 hours or low for 6 hours.
- When chicken is tender and cooked through, shred the chicken with 2 forks. Stir to combine.
- Open can of biscuits, roll out each biscuit until thin. Cut into small pieces and place into crockpot. Stir into mixture.
- Cover and cook on high for an additional hour until biscuits are cooked and fluffy. Enjoy.