Description
Make classic comfort food with minimal effort using your slow cooker. This recipe yields tender chicken in a creamy sauce topped with fluffy, canned biscuit dumplings.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of celery soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup chopped onion
- 1 cup shredded carrots
- 1 (16.3 ounce) package refrigerated biscuit dough, cut into quarters
Instructions
- Place the chicken breasts or thighs into the bottom of your slow cooker.
- In a separate bowl, mix together the cream of chicken soup, cream of celery soup, chicken broth, thyme, pepper, and salt. Pour this mixture over the chicken.
- Add the chopped onion and shredded carrots to the slow cooker.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shreds.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Arrange the quartered biscuit pieces evenly over the top of the chicken mixture. Do not stir them in.
- Cover and cook on high for an additional 30 to 45 minutes, or until the dumplings are puffed and cooked through.
- Serve immediately for a hearty chicken dinner.
Notes
- For a thicker sauce, remove the lid for the last 15 minutes of cooking after shredding the chicken.
- You can substitute cream of mushroom soup for the cream of celery soup if you prefer.
- Use frozen pearl onions instead of fresh chopped onion for easier preparation.
- Prep Time: 10 min
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 950
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 110