Slow Cooker Chicken and Cheddar Biscuit Dumplings
Slow Cooker Chicken and Cheddar Biscuit Dumplings is the ultimate comfort food made easy. Tender chicken simmers in a creamy, savory sauce with vegetables before being topped with fluffy cheddar biscuit dumplings. It’s a cozy, hearty dinner that practically cooks itself in the slow cooker.
Servings 6 servings
Calories 710kcal
Ingredients
- 3 boneless skinless chicken breasts
- 4 cups chicken broth
- 21 ½ oz condensed cream of chicken soup
- 1 medium onion diced
- 1 cup carrots shredded
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Kinder’s Buttery Garlic seasoning
- 1 cup frozen peas
- 1 cup heavy cream
- 11.36 oz pkg Red Lobster Cheddar Bay Biscuit Mix with seasoning packet
- ½ cup cheddar cheese shredded
- ⅓ cup milk
- ⅓ cup butter melted
Instructions
- To the slow cooker, add the chicken, chicken broth, cream of chicken soup, onion, shredded carrots, celery, garlic, salt, pepper, thyme, garlic powder, onion powder, and Kinder’s Buttery Garlic seasoning. Mix together. Cover and cook on HIGH 4–5 hours or LOW 6–7 hours until chicken is cooked and tender.
- Remove the chicken from the slow cooker and shred the chicken. Add back into the slow cooker along with the frozen peas and heavy cream. Stir together.
- In a bowl, add the Red Lobster Cheddar Biscuit mix along with the cheese, milk, butter, and the seasoning packet. Mix together. Drop spoonfuls of biscuit dough on top of the chicken mixture. 6. Cover and cook on HIGH for 1 more hour, until dumplings are cooked through.
Nutrition
Serving: 1serving | Calories: 710kcal | Carbohydrates: 53g | Protein: 26g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 131mg | Sodium: 3394mg | Potassium: 650mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5040IU | Vitamin C: 15mg | Calcium: 261mg | Iron: 4mg