Slow-Cooker Chicken and Dumplings

Progresso® broth provides a simple addition to this slow cooked chicken and dumplings recipe. Perfect for a hearty dinner. MORE + LESS -

can (10 3/4 oz) condensed cream of chicken soup

can (10 3/4 oz) condensed cream of celery soup

3 1/2

cups Progresso™ chicken broth (from 32-oz carton)

medium onion, finely chopped (1/2 cup)

boneless skinless chicken breasts (1 1/4 lb)

1/4

teaspoon salt

1/4

teaspoon freshly ground pepper

tablespoons butter or margarine, cut into pieces

cup frozen peas and carrots, thawed

can (16.3 oz) large refrigerated homestyle buttermilk biscuits

1/3

cup chopped fresh Italian (flat-leaf) parsley

hard-cooked egg, chopped

Additional freshly ground pepper

Hide Images

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.