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Slow Cooker Chicken & Dumplings

6
Points®
Total Time
3 hr 50 min
Prep
20 min
Cook
3 hr 30 min
Serves
8
Difficulty
Easy
This recipe is quick, easy, and great for planning ahead. Make it on the weekend and serve it for a quick lunch or dinner with a green salad or roasted vegetables. Or you can just add diced carrots, celery, turnips, and/or frozen peas to the slow cooker.

Ingredients

Uncooked onion

1 medium, white variety

Uncooked boneless skinless chicken breast

1 pound(s)

Campbell's Condensed Soup 98% Fat free cream of celery soup

10½ fl oz, or other brand

Campbell's Condensed Soup 98% Fat free cream of chicken

10½ fl oz, or other brand

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Refrigerated biscuit dough

12 oz

Canned yellow corn

½ cup(s)

Fresh parsley

2 Tbsp, flat-leaf, chopped

Instructions

  1. Place onion in a 4- to 5-quart slow cooker; top with chicken. Pour celery soup, chicken soup and 2 soup cans full of water over top; sprinkle with salt and pepper. Cover and cook until chicken is very tender, 3 to 4 hours on High or 6 to 7 hours on Low.
  2. Using two forks, shred chicken in slow cooker (or on a cutting board and add back to slow cooker).
  3. Roll out biscuit dough to ¼-inch thickness; cut into 1/2-inch squares and gently stir into chicken mixture. Cover and cook on High until biscuits are cooked through, 30 to 45 minutes. Serve garnished with corn, parsley, and optional black pepper.
  4. Serving size: 1 cup chicken mixture and 1 tbsp corn

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