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Crock Pot Chicken and Dumplings Recipe


Crock Pot Chicken and Dumplings Recipe



Crock Pot Chicken and Dumplings





1 diced onion

6 boneless, skinless chicken thighs

1 can cream of chicken soup

1 can cream of celery

2 tablespoons chopped fresh parsley


1 teaspoon poultry seasoning

2 cups chicken broth

1 can Refrigerated Buttermilk Biscuits

2 cups Frozen Mixed Vegetables, thawed

Black pepper to taste


Crock Pot Chicken and Dumplings Recipe new york times recipes

How to Make Chicken and Crock Pot Meatballs


Place the chopped onions in layers in the bottom of the crockpot.Arrange the chicken thighs in a single layer on top of the chopped onion.

Place 1 can of cream of chicken soup in a bowl.

Pour a can of celery cream into the glass.


Add 1 teaspoon of poultry seasoning to the bowl.

Sprinkle with 2 tablespoons chopped fresh parsley.Add black pepper to taste.

Mix all the ingredients in the bowl and pour over the chicken legs in the casserole dish.

Pour 2 cups chicken broth over the chicken.

Place the pot on the highest setting for 5 hours and close the lid.

Do not open the lid until the crockpot display shows only 1 hour of cooking time left.When there is an hour left, open the lid and pour in 2 cups of thawed mixed vegetables. Mix well in the pot and

shred the chicken legs while stirring.

Open a container of cooled cookies and flatten each one individually. Cut each cookie into 4 long slices. Layer

biscuits on top of chicken mixture in crockpot.Let the cookies cook for the remaining hour, then stir the mixture well to incorporate the meatballs into the chicken mixture.


Serve garnished with freshly chopped parsley.


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