Description
A comforting and hearty dish made with tender chicken and fluffy dumplings, perfect for a family meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) chicken broth
- 1 medium onion, chopped
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough
Instructions
- Place the chicken breasts in the bottom of the Crock-Pot. Season with garlic powder, onion powder, thyme, salt, and pepper.
- Add the chopped onion, cream of chicken soup, and chicken broth over the chicken. Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the Crock-Pot and shred it using two forks. Return the shredded chicken to the pot.
- Open the biscuit dough and cut each biscuit into quarters. Drop the biscuit pieces into the Crock-Pot, stirring gently to combine.
- Cover and cook on high for an additional 30-40 minutes, until the biscuits are cooked through and fluffy.
- Serve hot and enjoy!
Notes
- For added flavor, sauté the chopped onion in a little olive oil before adding it to the Crock-Pot.
- Substitute the biscuit dough with homemade dumplings for a more traditional touch.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg