A cozy, creamy slow cooker meal made with tender chicken, fluffy dumplings, and simple vegetables.
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Calories: 420kcal
Equipment
- Slow Cooker
- cutting board
- knife
Ingredients
- 1 onion, diced
- 6 boneless, skinless chicken thighs
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 cups chicken broth
- 1 tsp poultry seasoning
- salt, to taste
- black pepper, to taste
- 2 cups frozen mixed vegetables, thawed
- 1 can refrigerated buttermilk biscuits, cut into pieces
- fresh parsley, chopped (optional)
Instructions
- Add onion, chicken thighs, soups, chicken broth, poultry seasoning, salt, and pepper to the slow cooker.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
- Remove chicken, shred with forks, and return it to the slow cooker.
- Stir in thawed vegetables and biscuit pieces.
- Cover and cook on HIGH for 30–40 minutes until dumplings are cooked through.
Notes
Cook on low for best texture. Add extra broth when reheating leftovers if needed.
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 110mg | Sodium: 980mg | Potassium: 620mg | Fiber: 4g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 18mg | Calcium: 12mg | Iron: 20mg