This slow cooker chicken and dumpling casserole is a comforting and hearty dish perfect for busy days. The creamy chicken mixture combined with tender vegetables and fluffy biscuit dumplings creates a satisfying meal the whole family will love.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can 10
- 5 oz cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen peas
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tube refrigerated biscuit dough, cut into quarters
Instructions:
Cut up the chicken and put it in a slow cooker with the carrots, celery, onion, garlic, cream of chicken soup, chicken broth, thyme, salt, and pepper
Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours
Remove the lid and cook until the chicken is done and the vegetables are soft
Just before you serve, add the frozen peas and put four biscuit dough quarters on top of the mixture in the slow cooker
It will take about 30 minutes of cooking with the lid on and off until the biscuits are fully cooked and fluffy
If you want, you can serve it hot with fresh parsley on top
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