Crockpot Chicken and Dumplings
- Ready In:
- 4hrs 40mins
- Ingredients:
- 10
- Yields:
-
12 cups
- Serves:
- 4
ingredients
- 6 boneless skinless chicken thighs
- 1 (12 ounce) package frozen peas
- 1 (1 lb) package baby carrots
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2 (10 3/4 ounce) soup cans water
- 2 teaspoons chicken bouillon granules
- 1 (1 1/2 lb) package frozen dumplings
- salt and pepper
- 1 cup chopped celery (optional)
directions
- Mix all the ingredients together in a crockpot except for the dumplings and cook for 4-6 hours (or until carrots are tender enough to easily cut).
- Slowly add in frozen dumplings one layer at a time and bathe sufficiently in broth from crockpot so dumplings won't stick while adding in the multiple layers. I usually only get half a packs worth of dumplings in the crockpot before I run out of room. Once you have gotten all your noodles in, let the dumplings cook for approximately 20 minutes.
- Turn the crokpot off or down to keep warm setting and allow 15 minutes to cool before serving. You will be lucky if there are leftovers.
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