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Crockpot Chicken and Dumplings with Biscuits

Crockpot Chicken and Dumplings with Biscuits

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Prep Time 15 minutes
Cook Time 6 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs or breasts
  • 1 medium onion diced
  • 2 cans 10.5 oz cream of chicken soup
  • 3 cups chicken broth or water + 2 tsp Better Than Bouillon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp thyme
  • 1 tsp salt adjust to taste
  • ½ tsp pepper
  • 2 cups frozen mixed veggies
  • 1 can Pillsbury Grands biscuits

Method
 

  1. Spray crockpot. Add chicken, onion, soup, broth, and seasonings.
  2. Cook on low 6 hrs or high 4 hrs.
  3. Shred chicken, stir in veggies.
  4. Add biscuit pieces. Cook 30–45 mins until fluffy.
  5. Serve hot.

Notes

  • Don’t peek too often—slows biscuit cooking.
  • Biscuits should be cooked all the way through.
  • Cornstarch slurry = thicker broth.
  • Store leftovers in fridge up to 3 days.