2
tablespoons butter or margarine, cut into pieces
1
cup frozen peas and carrots, thawed
1
can (16.3 oz) large refrigerated homestyle buttermilk biscuits
1/3
cup chopped fresh Italian (flat-leaf) parsley
1
hard-cooked egg, chopped
Additional freshly ground pepper
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Steps
1
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
2
Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
3
On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.
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Plan ahead by making a batch of hard-boiled eggs in advance. Hard-boiled eggs will keep in the refrigerator for up to one week, so when cooking your egg for this slow-cooker chicken and dumplings recipe, cook a few extra, too. Hard-boiled eggs make a great addition to salads and sandwiches and make a great snack when eaten with a dash of salt and pepper. Head over to our hard-boiled eggs recipe for more tips and tricks on how to make perfect hard-boiled eggs.
Add ½ teaspoon of a couple of your favorite dried spices such as rosemary, thyme, sage, or garlic for a little variety in this classic dish. If you are feeling adventurous try a bit of Cajun seasoning for a flavorful kick!
If you want another classic chicken dinner recipe that’s easy to prepare, try this recipe for chicken and biscuits that will help you put a delicious homemade dinner on the table in 30 minutes.