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Slow-Cooker Chicken and Dumplings
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Prep Time:
15 minutes
Total Time:
7 hours 45 minutes
Slow-cooker chicken and dumplings: Tender chicken simmers for hours with creamy broth and veggies, topped with easy biscuit dumplings and a boiled egg for extra flavor.
Ingredients:
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (10 3/4 oz) condensed cream of celery soup
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 medium onion, finely chopped (1/2 cup)
  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons butter or margarine, cut into pieces
  • 1 cup frozen peas and carrots, thawed
  • 1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
  • 1/3 cup chopped fresh Italian (flat-leaf) parsley
  • 1 hard-cooked egg, chopped
  • Additional freshly ground pepper
Instructions:
  • Grease a 5- to 6-quart slow cooker. Combine both soups, broth, and onion in the slow cooker. Place chicken in the slow cooker. Season with salt and 1/4 teaspoon pepper. Top with butter.
  • Cover and let the delicious flavors blend on Low heat for 6 hours. Uncover and tenderly shred the chicken using 2 forks. Gently introduce the peas and carrots into the mix. Crank up the heat to High and cover again for extra warmth while you whip up the dumplings.
  • Flatten biscuits to 1/4-inch thickness on a work surface, then cut each into 4 strips. Submerge strips in stew, pressing gently with back of spoon. Cook on High heat setting for 1 hour 30 minutes until dumplings are thoroughly cooked. Sprinkle with parsley, egg, and additional pepper before serving.

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