Chicken & Dumplings Crock Pot Soup
Updated: Sep 28
2 pounds boneless skinless chicken breasts (approx. 3)
1 sweet onion diced
1 clove garlic minced
2 cans (10 ounces each) cream of chicken soup
4 cups chicken broth
1 T poultry seasoning, plus extra for seasoning chicken breasts
1 T dried parsley
1 T cracked black pepper
1 package 8-count refrigerated biscuit dough
Pound the chicken until flattened and tender and then season both sides with the poultry seasoning.
Preheat the oven to 375 degrees and bake the chicken for 45 minutes.
Remove from oven and let cool. Then slice into strips and set aside.
Add all the ingredients except for the biscuit dough to a 6-quart slow cooker and stir to combine.
Cover and cook on low for 3 1/2 hours.
Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
Cover and cook on high for 1 to 1 1/2 hours more or until the biscuits are cooked and light and fluffy. (Not gooey)