You are looking for inspiration recipes crockpot chicken and dumplings that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious crockpot chicken and dumplings should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of crockpot chicken and dumplings, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare crockpot chicken and dumplings good home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required exist in make

1. Prepare 2 Tablespoons Butter
2. Prepare 3 Chicken Breasts
3. Use Garlic Cloves (amount is your preference)
4. Prepare Celery (amount is your preference)
5. Prepare White Onion (Medium or Large)
6. Prepare 1 (10.5 oz) Can Golden Mushroom
7. Prepare 1 (10.5 oz) Can Cream of Chicken
8. Prepare Chicken Broth
9. Take 1 TSP Parley
10. Use 1/2 TSP Cayenne Pepper
11. Prepare 1/2 TSP (plus dusting) Poultry Seasoning
12. Prepare 1-1 1/2 Cups Corn or Peas (I use frozen corn, either needs to be at room temp before you add)
13. Prepare 1 (16 oz) Can of Flaky Biscuits

Add vegetables to the slow cooker and stir. Replace lid as quickly as possible. To Serve If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it's time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup.

How to make Crockpot Chicken and Dumplings:

1. Place butter in crockpot on high while you chop your ingredients. I coat the bottom of the pot with the butter.
2. Start with your staples. Garlic, onion, and celery is my mix. You can add carrots if you like. Chop those and place them on top of the melted butter. (If you want to add carrot, I’d suggest 2 large carrots and go for a medium onion rather than a large and half the celery pictured)
3. Time for chicken! I use 3 chicken breasts because I add a lot of veggies. If you want more, add a 4th breast and subtract 1/2 cup of veggies. Place the chicken breasts on top of the veggies. Lightly dust with poultry seasoning. Place the lid on the cooker while you prep the liquid part of the meal.
4. Open a can of Cream of Chicken and Golden Mushroom and empty into a bowl. Fill the Cream of Chicken can with chicken broth and poor it in with the soup. Add your parsley, cayenne pepper, and poultry seasoning. Blend together and pour on the veggies and chicken.
5. Now you have the blended liquid in the pot, and if it doesn’t cover your chicken use a bit of chicken broth to make sure the breasts are just barely covered. Put the lid on and cook on high for 5 hours.
6. After 5 hours, turn your cooker to low and shred the chicken. Add in your room temperature peas or corn.
7. Open your can of biscuits and cut them into strips. Then peel the flaky layers apart and stir them into the pot. Cook for an hour on low and it’s ready to eat!
8. Done and ready to serve!

When chicken is cooked through and tender, use two forks to shred the meat. Open the can of biscuits and press each biscuit flat. Layer the chicken breasts across the soup base. Top with a stick of unsalted butter. Pour water over the ingredients and place the lid on the slow cooker/Crockpot.

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