CrockPot Chicken and Dumplings
Ingredients:
2 pounds boneless, skinless chicken breasts
4 cups chicken broth
1 cup carrots, chopped
1 cup celery, chopped
1 onion, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 can (8 oz) refrigerated biscuit dough
1 cup frozen peas
Directions:
Place the chicken breasts in the bottom of the CrockPot. Pour in the chicken broth and add the chopped carrots, celery, and onion.
Season with garlic powder, onion powder, thyme, salt, and pepper. Stir gently to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the CrockPot and shred it with two forks.
Return the shredded chicken to the pot and stir in the frozen peas.
Cut the biscuit dough into quarters and drop them into the simmering broth. Cover and cook on high for an additional 30 minutes, until the dumplings are fluffy and cooked through.
Serve hot and enjoy this comforting dish!
Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes | Kcal: 350 kcal | Servings: 6 servings
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