Crockpot Chicken and Dumplings

Print Recipe

Author: Jeff Dauler

Ingredients

Scale

1 ½ cup carrots diced

1 ½ cup celery diced

1 ½ cup yellow onion diced

4 slices bacon

4 skinless and boneless chicken breasts

2 regular cans of cream of chicken soup

1 cup water

1 teaspoon chicken bouillon

1 teaspoon poultry seasoning

1 teaspoon dried oregano

½ teaspoon black pepper

1 cup frozen peas – optional

1 can Grands refrigerated homestyle biscuits (8-count can)

1 tablespoon butter

Instructions

Step 1: In a large frying pan, cook bacon until crispy
Step 2: Add butter to grease from bacon and sauté carrots, celery, and onion
Step 3: Layer sautéed veggies in the bottom of your crockpot
Step 4: Place chicken breasts on top of the vegetables (Note: You can use frozen chicken!)
Step 5: Pour soup, water, bouillon, parsley, oregano, pepper, and crumbled bacon over the chicken and vegetables
Step 6: Place the lid on the crockpot and cook for 4 hours on high or 7 hours on low (Add 30 minutes if chicken was frozen.)
Step 7: Remove the chicken from the crockpot and cut / chop / shred then return the meat to the crockpot and stir.
Step 8a: Add salt and pepper to taste.
Step 8b: If your recipe is a little watery / runny, stir a tablespoon of cornstarch into some cold water and then still the liquid into the mix to thicken it a bit
Step 9: Add frozen peas and stir to distribute evenly. (If you’re a person who likes peas. I never use them. Blech.)
Step 10: Flatten each biscuit a bit between your palms and cut each one into four pieces
Step 11: Spread the pieces in a single layer over the top of the chicken mixture in the crockpot, covering as much of the surface as you can
Step 12: Cook on HIGH for one hour. Do not open the crockpot lid as the steam and trapped heat are what cook the biscuits (The biscuits will look matte and be puffy when done.)