Ingredients
Method
- Add onion to 6 qt crock pot and top with chicken breasts.
- In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
- Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
- To Serve: Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
Notes
- For the most tender chicken, shred it directly in the slow cooker liquids; it helps absorb more flavor.
- If your dumplings seem too dense, ensure you roll them thinly enough. I once had them too thick, and they didn't cook through as well.
- Chicken should reach an internal temperature of 165°F (74°C) to be safely cooked. Check with a meat thermometer before shredding.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your dumplings seem too dense, ensure you roll them thinly enough. I once had them too thick, and they didn't cook through as well.
- Chicken should reach an internal temperature of 165°F (74°C) to be safely cooked. Check with a meat thermometer before shredding.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.