Easy Crockpot Chicken and Dumplings

• servings: 6 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

3 pounds boneless (Skinless Chicken)

1 Onion (chopped)

16 oz bag frozen mixed vegetables

2 10 oz cans Cream of Chicken Soup

1 can refrigerated Biscuits (like Grands)

Directions

Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in the slow cooker.

Cover and cook on low for 6-8 hours, or on high for 4-5.

An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

Freezer Bag Instructions:

Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in a gallon sized freezer bag.

Label & lay flat to freeze.

Thaw freezer bag before cooking. It can go in when still frozen, but you’ll need to add an hour of cooking time.

Cover and cook on low for 6-8 hours, or on high for 4-5.

An hour before serving, shred chicken with two large forks, and drop in the biscuit dough. Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

Nutrition

• Calories: 382 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 150 mg
• Sodium: 740 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 52 g