Crockpot Chicken and Dumplings

1h 15m
Serves 1
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Directions

  1. 1Dice 1/2 cup of carrots, 1/2 cup of celery, a bunch of fresh garlic, and 1/2 of a white onion.
  2. 2Place boneless chicken thighs on a cutting board.
  3. 3Drizzle olive oil on the chicken and season both sides with complete seasoning, garlic powder, onion powder, Kinder's Buttery Poultry Blend, and smoked paprika.
  4. 4In a crockpot, add one can of cream of celery soup, one can of cream of chicken with herbs soup, and one can of cream of mushroom with roasted garlic soup.
  5. 5Add 1/2 cup of heavy whipping cream, 1 tablespoon of Italian herb Better Than Bouillon, and 1 tablespoon of roasted chicken Better Than Bouillon.
  6. 6Add 1/2 cup of water to the crockpot.
  7. 7Mix everything well.
  8. 8Add the chicken thighs and the diced vegetables to the crockpot and mix.
  9. 9Cook on high for 3-4 hours.
  10. 10Use 8 big biscuits as dumplings, cut them into quarters, and add them to the crockpot.
  11. 11Cook for about 45 minutes, stir, and let it cook for 25 more minutes.
  12. 12Serve with butter rolls.

Ingredients

  • 0.5 cup carrots
  • 0.5 cup celery
  • 1 bunch fresh garlic
  • 0.5 unit white onion
  • 1 pack boneless chicken thighs
  • 1 olive oil
  • 1 complete seasoning
  • 1 garlic powder
  • 1 onion powder
  • 1 Kinder's Buttery Poultry Blend
  • 1 smoked paprika
  • 1 can cream of celery soup
  • 1 can cream of chicken with herbs soup
  • 1 can cream of mushroom with roasted garlic soup
  • 0.5 cup heavy whipping cream
  • 1 tablespoon Italian herb Better Than Bouillon
  • 1 tablespoon roasted chicken Better Than Bouillon
  • 0.5 cup water
  • 8 big biscuits

Equipment

knifecutting boardcrockpot

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