Crockpot Chicken and Dumplings

1h 15m
Serves 6
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Directions

  1. 1Dice 1/2 cup of carrots, 1/2 cup of celery, and a bunch of fresh garlic.
  2. 2Dice 1/2 of a white onion.
  3. 3Season boneless chicken thighs with olive oil, complete seasoning, garlic powder, onion powder, Kinder's buttery poultry blend, and smoked paprika.
  4. 4In a crockpot, combine 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 and mix well.
  7. 7Add the seasoned chicken thighs and the diced vegetables to the crockpot and mix well.
  8. 8Cook on high for 3-4 hours.
  9. 9Cut 8 biscuits into quarters.
  10. 10Add the biscuits to the crockpot.
  11. 11Cook for 45 minutes, stir, and then cook for another 25 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 lb boneless chicken thighs
  • 1 dash olive oil
  • 1 dash complete seasoning
  • 1 dash garlic powder
  • 1 dash onion powder
  • 1 dash Kinder's buttery poultry blend
  • 1 dash 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 unit biscuits

Equipment

knifecutting boardcrockpot

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