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Easy Slow Cooker Chicken and Dumpling Soup
Easy Slow Cooker Chicken and Dumpling Soup
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Prep Time:
10 minutes
Cook Time:
420 minutes
Total Time:
430 minutes
Creamy chicken and dumpling soup made effortlessly in the slow cooker with condensed soup, frozen veggies, and biscuit dough - a comforting classic for any meal.
Ingredients:
  • 1 large yellow onion, diced
  • 2 pounds skinless, boneless chicken breast halves
  • 1 (22 ounce) can 98% fat-free condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 2 teaspoons poultry seasoning
  • ground black pepper to taste
  • 2 cups low-sodium chicken broth
  • 1 (12 ounce) package frozen peas and carrots
  • 1 (10 ounce) can buttermilk biscuit dough, separated
Instructions:
  • Add the flavorful diced onion to the inviting slow cooker, then gracefully layer on the succulent chicken pieces.
  • Combine condensed soups, poultry seasoning, and pepper in a bowl. Pour the mixture over the chicken in the slow cooker. Add chicken broth and cook on Low for 10 hours or on High for 5 hours until the chicken is tender and easily falls apart.
  • Add peas and carrots to the pot and simmer gently until tender, for an additional 1 to 2 hours on Low heat.
  • Roll out the biscuit dough thinly and evenly. Cut into quarters or strips, then halve them. Add the dough pieces to the slow cooker, ensuring they are completely covered in the liquid. Cook on Low for an additional 1 to 2 hours.

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