Juicy chicken breasts cooked to tender perfection in a rich creamy sauce. Perfect for cold weather, rainy days, Sunday football. This effortless chicken dumpling soup recipe make a delicious comforting meal for any occasion.
Ingredients
- yellow onion: 1 piece (diced)
- skinless, boneless chicken breast halves: 2 pound
- 98% fat-free condensed cream of chicken soup: 1 can (22 ounce can)
- condensed cream of celery soup: 1 can (10.5 ounce can)
- poultry seasoning: 2 tsp
- ground black pepper: (to taste)
- low-sodium chicken broth: 2 cups
- frozen peas and carrots: 1 pack (12 ounce pack)
- buttermilk biscuit dough, separated: 1 can (10 ounce can)
Metric Conversion
Stages of cooking
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Place diced onion in a slow cooker. Top with chicken.
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Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
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Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
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Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.
