Chicken and veggies are slow cooked all day to make the flavorful gravy for this Slow Cooker Chicken & Dumplings – add refrigerator biscuits to the top shortly before serving to make the “dumplings.”
Whether you call this handy little appliance a Crock Pot or a Slow Cooker — we all know it makes life easy!
It seems many people think of their slow cookers for hearty winter meals, soups, stews things of that nature. I love to use mine in the summer. It beats heating up your kitchen on those hot summer days, don’t you agree?
I found and adapted this recipe from Pinterest. My family loves Chicken and Dumplings, and this was a great easy alternative to the “from scratch” version.
It uses refrigerator biscuits for the dumplings, they are added a short while before eating.
- 4 chicken breasts (can be frozen) - cut into thirds
- 1 (1 pound) package frozen peas and carrots
- 1/2 cup onion, chopped
- 1/2 cup flour
- 1 1/2 cup herbed poultry seasoning
- 1/2 teaspoon celery seed
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 (32 ounce) chicken stock
- 1 tube Grands biscuits, cut into quarters
Place chicken pieces in the bottom of the crock pot. Pour frozen veggies and onions over the top.
Sprinkle with flour and seasonings. Pour chicken stock over the top.
Cook for 6 hours on low or 3 hours on high. Open the lid and stir, add quartered biscuits to the top, cover and cook on low for 2 hours or on high for 1 hour more.
Amount Per Serving: Calories: 248 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 69mg Sodium: 949mg Carbohydrates: 21g Fiber: 2g Sugar: 4g Protein: 29g