Creamy Crock-Pot Chicken & Dumplings Recipe

Crockpot Chicken and Dumplings Recipe

This is an excellent, easy recipe for creamy Crock-Pot chicken and dumplings that's made up of ingredients you'll likely already have on hand.

1 whole fryer chicken (or 4 large chicken breasts)
1 tbsp minced garlic
1 onion, minced
1 bay leaf
4 stalks celery, chopped
1 bag crinkle cut carrots
About 6 cups water
2 cups chicken stock (created from cooking chicken)
1 (26oz) large can cream of chicken soup
1/2 tsp black pepper
1/2 tsp garlic salt
1/4 tsp celery seed
1 lrg package Pillsbury flakey buttery biscuits (dumplings)

1. Place chicken, onions, garlic, celery, carrots and bay leaf into crock pot and fill with water until chicken is covered or mostly covered.

2. Cook on high for 4 hours or until chicken is falling off the bone. Remove the whole chicken and let cool in a bowl.

3. Using a strainer placed over a large bowl, pour remaining Crock-Pot contents into the bowl using the strainer to separate out the solid ingredient from the chicken stock. Measure and return 2 cups of chicken stock to Crock-Pot. Stir in cream of chicken soup, pepper, garlic salt and celery seed. Turn Crock-Pot to high heat and cover.

4. Shred the cooled chicken, discarding the carcass, and return chicken to Crock-Pot. Add solid ingredients from the strainer back into the Crock-Pot. Stir gently.

5. Open biscuit dough and slice each biscuit in sixths. Place in crockpot pointy-side down. Cook on high 55-60 minutes or until all dumplings are firm to touch.

Serves: 6-8