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Crockpot chicken and dumplings Recipe

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This recipe for Crockpot chicken and dumplings, by , is from Freeman Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

McDaniel Family (Emily and Trinity)


3 lbs. boneless, skinless chicken breasts
1 onion, chopped
3-4 stalks of celery, chopped
3-4 carrots, chopped
1 16-oz. bag of frozen peas
1 16-oz. bag of frozen corn
2 T ground oregano
Kosher salt and black pepper to taste
2 cans cream of chicken soup, plus 2 soup cans of chicken broth
3 cloves of garlic, minced
4 sprigs of fresh thyme
2 bay leaves
2 tubes of refrigerated biscuit dough
c. freshly-grated Parmesan cheese for garnish (optional)
2 T chopped fresh parsley for garnish (optional)

To the bowl of a large crockpot, add onion in an even layer in the bottom and place chicken breasts on top. Sprinkle with oregano, salt and pepper. Combine soup and chicken broth and pour over chicken. Add thyme and bay leaf, cover and cook on low for 3 hours or until chicken is cooked through. Discard thyme and bay leaves, then break up the chicken with two forks into bite-sized chunks. Stir in celery, carrots, peas, corn and garlic. Cut biscuits into small pieces, top the chicken mixture with the biscuits and cook on high for another hour until the vegetables are tender, the biscuits are cooked through and the chicken reaches an internal temperature of 170 degrees. Serve in bowls, garnished with Parmesan cheese and parsley.

Personal Notes:
Personal Notes:
Prep time: 10 minutes
Cook time: 4 hours
Serves 6 to 8




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