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Crockpot Chicken and Dumplings

Ingredients

  • 2 lb Boneless Skinless Chicken Breast
  • 1 can Condensed Cream of Chicken Soup
  • 1 can Condensed Cream of Celery Soup
  • 1 Onion finely diced
  • 2 ribs of Celery sliced
  • 3 cup Chicken Broth
  • 6 oz frozen Peas and Carrots
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Poultry Seasoning
  • 16 oz can Refrigerated Biscuit Dough

Instructions

  • Place all ingredients, except biscuit dough, in slow cooker and cook on high for 4 hours or low for 8 hours.
  • Remove chicken breasts from slow cooker, shred and then return to cooker.
  • Roll dough for each biscuit to about 1/4" thick and cut into strips. drop strips into cooker and cook on high for another hour.