Slow Cooker Chicken and Dumpling Soup

It’s a rare night when I make something in the crockpot and we’re able to eat. it. all. in one night. But this Slow Cooker Chicken and Dumpling Soup was so good that we didn’t have any trouble! We had company over for dinner – and they loved it, too! Everyone had second helpings.

I also cannot emphasize how EASY this recipe was. From throwing in frozen chicken breasts to pre-made biscuits, it doesn’t get much easier than this. I think I could reasonably throw this together before heading out the door to take the kids to school. AND it’s inexpensive – you can find coupons for the cream of chicken soup, chicken broth and Grands biscuits!

Slow Cooker Chicken and Dumpling Soup

 

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Author: Heather

Recipe type: Soup

Ingredients

• 5 boneless skinless chicken breast halves, frozen (we used four whole ones)
• 3 tablespoons butter
• 2 cans cream of chicken soup
• 4 cups chicken broth
• 1 sweet onion diced (we used a regular onion)
• 3 tablespoons dried parsley
• 2 tablespoons dried tarragon (we used rosemary because we didn’t have tarragon)
• 1 teaspoon black pepper
• 1 8ct pkg Grands flaky layer biscuits
• We also added diced carrots and some frozen peas.

Instructions

1. Throw all the ingredients (except for the biscuits) into a 5- or 6-quart slow cooker.
2. Cook on high for 4-5 hours or cook on low for 8-10 hours.
3. Remove chicken and shred with two forks.
4. Cut biscuits into small pieces. You can pull about the different layers. I went for smaller sizes so that they would cook faster and not be doughy.
5. Add uncooked biscuit pieces back to soup, then add the shredded chicken.
6. Stir it up, so all the dough and chicken is submerged in liquid.
7. Cook for an extra 45 minutes on high.
8. Stir again and serve!

3.5.3208

(Original source: Bubble Crumb)