Easy Slow Cooker Chicken and Dumpling Soup

Made in the slow cooker with condensed soup, frozen vegetables, and biscuit dough, this creamy chicken and dumpling soup is simple to make and a comforting meal for any occasion.

• Preparation Time: 10 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 10 mins
• Calories: 345 Calories

Ingredients

• ground black pepper to taste
• 2 cups low-sodium chicken broth
• 2 teaspoons poultry seasoning
• 2 pounds skinless, boneless chicken breast halves
• 1 large yellow onion, diced
• 1 (10.5 ounce) can condensed cream of celery soup
• 1 (12 ounce) package frozen peas and carrots
• 1 (22 ounce) can 98% fat-free condensed cream of chicken soup
• 1 (10 ounce) can buttermilk biscuit dough, separated

Recipe Instructions

Step 1

Place diced onion in a slow cooker. Top with chicken.

Step 2

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.

Step 3

Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.

Step 4

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.