Ingredients
Scale
- 1 large onion, diced
- 10.5 ounces condensed cream of celery soup (1 can)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- black pepper to taste
- 4 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables (peas and carrots), thawed
- 16.3 ounces refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle)
Instructions
- Add onion to 6 qt crock pot and top with chicken breasts.
- Combine cream soups, parsley, poultry seasoning and pepper in a bowl. Spread over chicken.
- Add chicken broth. Cook on high for 5 hours.
- After 4 hours, roll biscuits thin and cut into 4 strips each.
- Add vegetables to slow cooker and stir. Place biscuit strips on top.
- Replace lid quickly. Cook 1 more hour.
- Remove chicken, shred slightly, and return to pot.
- Stir gently and cook 10 more minutes before serving.
Notes
- Dumplings are done when no longer doughy in center
- Low setting works but extends cooking time
- Avoid stirring once dumplings are added
- Raw chicken cooks safely in slow cooker
- Prep Time: 15 minutes
- Cook Time: 5 hours 10 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg