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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings in the Express Crock

Ingredients

  • 1-2 lbs. chicken breast strips or tenderloins
  • 2 cups chicken broth
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1/2 tsp poultry season
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 can buttermilk biscuits or 2 (12 ounce) packages frozen dumpling wrappers, thawed

Instructions

Slow Cooker:

  1. Place chicken in bottom of slow cooker. Sprinkle with poultry season, garlic powder, onion powder, parsley, salt and pepper. Add soups and chicken broth.

  2. Place lid on lock (turn valve to venting if using Express Crock) and cook on low for 6-8 hours or high for 3-5 hours.

  3. Remove lid and stir helping the chicken to pull apart.

  4. Cut biscuit dough into fourths, sixths or eighths depending on how big or small you prefer your dumplings and add to the crockpot. Push biscuits down until well covered in soup mixture.

  5. Cover and cook an additional 30 minutes to an hour until biscuits turn golden brown and are cooked through.

Pressure Cooker:

  1. Place chicken in bottom of slow cooker. Sprinkle with poultry season, garlic powder, onion powder, parsley, salt and pepper.

  2. Add soups and chicken broth and stir until well combined.

  3. Cut biscuit dough into fourths, sixths or eighths depending on how big or small you prefer your dumplings and add to the inner pot. Push biscuits down until well covered in soup mixture.

  4. Place the lid on lock, turn the valve to sealing, press the Poultry button, increase the cooking time to 17 minutes and press start. Do an immediate release, open the lid and serve.