Slow Cooker Chicken and Dumplings

A comforting slow cooker chicken and dumplings with tender shredded chicken, vegetables, and cheesy buttermilk biscuit dumplings in a creamy soup base.

american
Nutrition

Provides protein from chicken and moderate amounts of vegetables, but is high in sodium and saturated fat from canned soups, cheese, and biscuits.

25% of daily energy
28 g
Carbs
23 g
Total fat
30 g
Protein
Egg FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain coursesoupslow cookerone potfamily friendlyfreezer friendly

Slow Cooker Chicken and Dumplings

The Pioneer Woman (Ree Drummond)

8

servings

0

per serve

0

minutes

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Ingredients
Garlic Cloves
4 Garlic Cloves minced
Celery
3 stalks Celery thinly sliced
Carrots
2 medium Carrots thinly sliced
Yellow Onion
1 large Yellow Onion sliced
Cream Of Chicken Soup
21 ounce can Cream Of Chicken Soup
Cream Of Mushroom Soup
21 ounce can Cream Of Mushroom Soup
Chicken Broth
2 cup Chicken Broth
Chicken Thighs
1.5 pound Chicken Thighs boneless skinless
Peas
1 cup Peas frozen
Buttermilk Biscuits
6 ounce can Buttermilk Biscuits
White Cheddar Cheese
1 cup White Cheddar Cheese about 4 oz.
Fresh Chives
2 tablespoon Fresh Chives minced
Parsley
Parsley chopped, for serving
Equipment
Slow Cooker

Slow Cooker

Whisk

Whisk

Cutting board

Cutting board

Knife

Knife

Fork

Fork

Instructions
1
Sprinkle the garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker. Add the chicken soup, mushroom soup, and broth, and whisk together. Add the chicken, cover, and cook for 2 hours on high.
2
After 2 hours, remove the chicken to a cutting board. When cool enough to handle, shred the meat with a fork. Return the shredded chicken to the slow cooker, and add the peas.
3
Lay the biscuits out on a clean work surface. Sprinkle with the cheddar and chives, lightly pressing the cheese and chives into the biscuits to adhere. Cut each biscuit into fourths and place them on the surface of the soup. Cover and cook until the biscuits are cooked through, 20 to 30 minutes. Serve the soup topped with parsley.
Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

The Pioneer Woman (Ree Drummond)

8

servings

0

per serve

0

minutes

A comforting slow cooker chicken and dumplings with tender shredded chicken, vegetables, and cheesy buttermilk biscuit dumplings in a creamy soup base.

american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Garlic Cloves
4 Garlic Cloves minced
Celery
3 stalks Celery thinly sliced
Carrots
2 medium Carrots thinly sliced
Yellow Onion
1 large Yellow Onion sliced
Cream Of Chicken Soup
21 ounce can Cream Of Chicken Soup
Cream Of Mushroom Soup
21 ounce can Cream Of Mushroom Soup
Chicken Broth
2 cup Chicken Broth
Chicken Thighs
1.5 pound Chicken Thighs boneless skinless
Peas
1 cup Peas frozen
Buttermilk Biscuits
6 ounce can Buttermilk Biscuits
White Cheddar Cheese
1 cup White Cheddar Cheese about 4 oz.
Fresh Chives
2 tablespoon Fresh Chives minced
Parsley
Parsley chopped, for serving
Equipment
Slow Cooker

Slow Cooker

Whisk

Whisk

Cutting board

Cutting board

Knife

Knife

Fork

Fork

Instructions
1
Sprinkle the garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker. Add the chicken soup, mushroom soup, and broth, and whisk together. Add the chicken, cover, and cook for 2 hours on high.
2
After 2 hours, remove the chicken to a cutting board. When cool enough to handle, shred the meat with a fork. Return the shredded chicken to the slow cooker, and add the peas.
3
Lay the biscuits out on a clean work surface. Sprinkle with the cheddar and chives, lightly pressing the cheese and chives into the biscuits to adhere. Cut each biscuit into fourths and place them on the surface of the soup. Cover and cook until the biscuits are cooked through, 20 to 30 minutes. Serve the soup topped with parsley.
dinnermain coursesoupslow cookerone potfamily friendlyfreezer friendly
Nutrition

Provides protein from chicken and moderate amounts of vegetables, but is high in sodium and saturated fat from canned soups, cheese, and biscuits.

25% of daily energy
28 g
Carbs
23 g
Total fat
30 g
Protein
Egg FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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