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Chicken and Dumplings in a Slow Cooker

Easy Chicken and Dumpling recipe made with refrigerated biscuts 
Course Main Course
Cuisine American
Keyword chicken and dumplings, Slow Cooker Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4
Calories 660kcal
Author Evelyn Osborn

Ingredients

  • 3/4 cup carrots chopped
  • 2 ribs celery chopped (1 cup)
  • 1 small onion chopped (1/2 cup)
  • 1/4 cup flour
  • 2 chicken breasts boneless skinless
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 1/4 cup white wine
  • 1 14 oz can chicken broth
  • 1/2 cup milk
  • 1 can Refrigerated southern homestyle biscuits cut into fourths
  • 1 cup frozen peas

Instructions

  • In a slow cooker, toss together the carrots, celery slices, and onions
  • Place the flour in a small bowl and dredge the chicken breasts in the flour
  • Place the floured chicken breasts on top of the vegetables in the slow cooker and season with the poultry season, salt and pepper
  • Pour in the white wine and the chicken broth
  • Cover and cook on low for 5-6 hours (high about 3 hours) until the chicken is done
  • About 30 minutes prior to serving, drop the biscuits pieces in the bubbling sauce, cover and cook until done (about 30 minutes)
  • About ten minutes prior to serving, add milk and peas, stir gently until combined with the chicken and veggies.

Nutrition

Calories: 660kcal | Carbohydrates: 74g | Protein: 35g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1415mg | Potassium: 982mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4470IU | Vitamin C: 19mg | Calcium: 131mg | Iron: 5mg