chkn ‘n’ dump’ns

Tried and Approved

Ingredients

  • 1 large onion
  • 1 cream of celery soup (10.5 oz)
  • 1 cream of chicken soup (10.5 oz)
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 teaspoon Cavender’s seasoning
  • black pepper to taste
  • 4 skinless boneless chicken breasts (frozen)
  • 1 can chicken broth (maybe two if you like it thinner)
  • 1 1/2 12oz pkg frozen peas and carrots, defrosted
  • 1 or 2 can refrigerated biscuits (8 pieces) Buttermilk, Country or Homestyle

Instructions

  • 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), break each biscuit apart in small pieces. Add vegetables to the slow cooker and stir. Add biscuit pieces 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.
  • Salt to taste.

Turned out pretty thick.  Maybe need 2 can’s broth

This would make great pot pie filling, minus the dump’ns of course.

adapted from: https://www.spendwithpennies.com/crock-pot-chicken-and-dumplings/