Crock-Pot Chicken and Dumplings

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Chicken and dumplings is a classic southern style dish that is perfect for serving during the winter. But instead of cooking it the traditional way on the stovetop, this chicken and dumplings are cooked slowly in the crock-pot. It is quick and easy to prepare the meal in the crock-pot in the morning. Then by dinner time, you have a warm bowl of classic chicken and dumplings ready to eat. Serve with a side salad or some bread for a delicious and easy meal.

All of the ingredients get tossed together in the crock-pot and cooked all day in the crock-pot. Once the chicken is fully cooked through and can be easily shredded with two forks, you can prepare the dumplings. The dumplings are made with canned biscuit dough. Separate each biscuit and cut each into quarters. Drop each dumpling into the crock-pot along with the chicken and let it cook during the last hour.

Crock-Pot Chicken and Dumplings

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Ingredients

  

• 1 pound chicken
• 1 small onion, diced
• 3 stalks celery, diced
• 1 bag frozen peas and carrots
• 1 ( 14 oz.) can cream of chicken soup
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 2 cups chicken broth
• 1 can biscuits

Instructions

 

• Place chicken into a large crock-pot. Add in onion, celery, frozen vegetables, cream of chicken soup, parsley, oregano and chicken broth.
• Cover and cook on low heat for 6-8 hours. Cut the biscuit dough into quarters. During the last hour of cooking, add biscuits to crock-pot. Shred chicken and stir.