Put buttered chicken in a crock pot and get comfort food heaven



For the Chicken Soup:

2-3 boneless, skinless chicken breasts (about 1.5 lbs)

1/2 medium onion, chopped

1/2 cup frozen peas

1/4 cup carrot, grated

2 tablespoons fresh parsley, chopped

2 tablespoons butter, sliced

14 oz chicken broth

20 oz condensed cream of chicken soup (2 cans)

Salt and pepper to taste

For the Biscuits:

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk (water as an alternative)

Note: Canned biscuit dough can be used as a substitute


Place the chicken breasts and butter slices in the slow cooker. Add the soup ingredients and stir until well combined.

Set the cooker to low heat and let it simmer for 7 hours.

Once cooked, shred the chicken using two forks, ensuring even distribution within the mixture.

Prepare the biscuit batter. For those preferring convenience, cut canned biscuit dough into smaller portions and add to the soup.

Leave the slow cooker lid slightly ajar and switch the setting to high heat. Allow it to cook for an additional 30 minutes or until the dumplings are fully cooked.

Biscuit Preparation:

Combine all dry ingredients.

Gradually mix in the warm liquid, be it milk or water, ensuring the batter achieves a dough-like consistency that can be spooned out easily.

Savor the blend of yesteryears' traditions with today's comforts in every bite of these delectable Chicken and Dumplings!