Description
A cozy, hands-off weeknight meal featuring tender chicken and fluffy dumplings in a creamy broth.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 can refrigerated biscuit dough
Instructions
- Place the chicken breasts in the crockpot in a single layer.
- Stir together the chicken broth, cream of chicken soup, frozen mixed vegetables, onion powder, garlic powder, and black pepper until mostly smooth.
- Pour the mixture evenly over the chicken in the crockpot.
- Cover and cook on LOW for about 6 hours, or until the chicken is fully cooked and tender.
- Shred the chicken right in the crockpot using two forks.
- Cut the refrigerated biscuit dough into quarters and place the pieces into the crockpot on top of the hot liquid.
- Turn the crockpot to HIGH and cook for an additional 1 hour, or until the dumplings are cooked through and fluffy.
- Stir gently and serve.
Notes
For richer flavor, swap half the chicken broth for low-sodium chicken stock or add 1/2 cup milk or cream near the end. Adjust seasoning to taste after cooking.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg