Slow Cooker
Slow Cooker Chicken and Biscuit Dumplings
Ready in 370 minutes, 15 of them hands-on. Just 5 ingredients, plus salt, pepper, and a little oil or butter.
370minutes
15hands-on
6servings
5ingredients
- Nut-free
- Shellfish-free
Not tagged egg-free: refrigerated biscuits can contain egg depending on brand. Check labels.
Ingredients
plus from your pantry: black pepper
Nutrition per serving (estimated)
Let's cook
Put the chicken, soup, broth and pepper in the slow cooker and stir.
Cook on LOW 5 hours (or HIGH 3) until the chicken reaches 165°F, then shred it in the pot.
Switch to HIGH. Stir in the peas and carrots, cut each biscuit into quarters and lay them on top.
Cover and cook 60 to 75 minutes on HIGH until the dumplings are cooked through, not doughy in the middle.
