Crock Pot Chicken and Dumplings Spend with Pennies Version
Cozy up to a bowl of comfort with this “Crock Pot Chicken and Dumplings – Spend with Pennies Version,” a hearty and budget-friendly twist on a classic Southern favorite. Succulent shredded chicken, tender vegetables, and fluffy, golden dumplings come together effortlessly in your slow cooker, filling your kitchen with enticing aromas. Made with pantry staples like boneless, skinless chicken breasts, cream of chicken soup, and refrigerated biscuit dough, this recipe is as convenient as it is delicious. A medley of dried thyme, rosemary, and garlic powder adds rich, savory flavors, while frozen peas and a sprinkle of parsley offer a pop of color. With just 20 minutes of prep and slow-cooked perfection, this creamy and satisfying dish is perfect for busy weeknights or lazy weekends. Serve it piping hot for a taste of home-cooked comfort that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 2 large Carrots, diced
- 2 Celery stalks, diced
- 1 medium Yellow onion, diced
- 4 cups Chicken broth
- 10.5 oz can Cream of chicken soup
- 0.5 tsp Dried thyme
- 0.5 tsp Dried rosemary, crushed
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 7.5 oz can Refrigerated biscuit dough
- 1 cup Frozen peas
- 1 tbsp Chopped parsley (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of your crock pot.
Add the diced carrots, celery, and onion on top of the chicken.
Pour in the chicken broth and cream of chicken soup. Stir gently to combine.
Sprinkle in the thyme, rosemary, garlic powder, salt, and pepper. Stir again to evenly distribute the seasonings.
Cover the crock pot with the lid and cook on HIGH for 4 hours or LOW for 6-8 hours, until the chicken is cooked through and tender.
Once cooked, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot.
Stir in the frozen peas.
Cut the refrigerated biscuit dough into small bite-sized pieces (roughly 1-inch pieces) and layer them on top of the mixture in the crock pot.
Push the biscuit dough down slightly so that it soaks up some of the broth.
Cover the crock pot and cook on HIGH for an additional 1-1.5 hours, until the biscuits are puffed up and cooked through.
Gently stir to distribute the dumplings throughout the dish.
Serve hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
4504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 17763 mg | 772% | |
| Total Carbohydrate | 352.2 g | 128% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 126.0 g | ||
| Protein | 341.9 g | 684% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 2658 mg | 204% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 7810 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
