Slow Cooker Chicken and Dumpling Soup
 
 
Author:
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!
Recipe by A Happy Hive at https://ahappyhive.com/slow-cooker-chicken-dumpling-soup/