Description
We love this easy week night dinner idea. Tasty Slow Cooker Chicken and Dumplings with Refrigerated Biscuits. Dump, cook, devour!
Ingredients
Scale
- 4 medium boneless/skinless chicken breasts
- 1 small onion, chopped
- 1 tsp. oregano
- salt & pepper
- 2 10 oz cans cream of chicken soup
- 2 C. chicken broth
- 2 tsp. thyme
- 2–3 bay leaves
- 3–4 carrots, chopped
- 1 tbsp. minced garlic
- 1 container of refrigerated biscuits
Instructions
- Lay the chicken breasts on the bottom of the slow cooker. Season with salt & pepper and cover with chopped onion and oregano.
- Pour the cream of chicken soup and chicken broth over the chicken breasts.
- Add the bay leaves and thyme.
- Cover and cook on low for 5-6 hours (3-4 hours on high).
- Once the chicken is cooked through, remove the bay leaves and discard.
- Shred the chicken in the slow cooker.
- Add in the chopped carrots (you can also add in other veggies such as celery, frozen peas, etc.
- Open the biscuits and cut each biscuit into quarters placing them on top of the chicken mixture.
- Cover and cook on high for another 45 minutes – 1 hour.
- Remove from the slow cooker and enjoy.
