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Name: Chicken and dumpling slow cooker
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 large onion diced; 1 can cream of celery soup (10.5 oz); 1 can cream of chicken soup (10.5 oz); 1 tablespoon fresh parsley; 1 teaspoon poultry seasoning; black pepper to taste; 4 skinless boneless chicken breasts; 2 cups low sodium chicken broth; 2 cups frozen vegetables or peas and carrots defrosted; 1 can refrigerated biscuits (8 pieces) Buttermilk Country or

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INGREDIENTS

1 large onion diced
1 can cream of celery soup (10.5 oz)
1 can cream of chicken soup (10.5 oz)
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper ; to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots ; defrosted
1 can refrigerated biscuits (8 pieces) Buttermilk ; Country or

INSTRUCTIONS

1 Place all items into slow cooker except for frozen veggies and biscuits cook for 4 hours

2 Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips.

3 Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve

4 pppRemove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Recipe Notes

Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used

NOTES

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Chicken and dumpling slow cooker

1 large onion diced
1 can cream of celery soup (10.5 oz)
1 can cream of chicken soup (10.5 oz)
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
 black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots defrosted
1 can refrigerated biscuits (8 pieces) Buttermilk Country or

1  Place all items into slow cooker except for frozen veggies and biscuits cook for 4 hours
2  Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. 
3  Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
To Serve
4 pppRemove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Recipe Notes
Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used

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Nutrition

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Serving Size: 1 (1084g)
Recipe Makes: 1

Calories: 739
Calories from Fat: 87 (12%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 2.1g
Cholesterol 277mg		85 %
Sodium 2323mg		80 %
Potassium 2229.7mg		59 %
Total Carbohydrate 30.3g		9 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 25g
Protein 126.7g		181 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 739

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