Crockpot Chicken ‘n’ Dumplings

Crockpot Chicken ‘n’ Dumplings from FIA

1 1/2 pounds chicken breasts, thawed (frozen will work, but you may need to compensate for the additional liquid in the final dish)
3 cups mixed frozen vegetables of you choice – I prefer corn and green beans
2 jars Heinz turkey or chicken gravy
1 can cream of chicken soup
1 can Grands Original Biscuits

Place chicken breasts in the bottom of the crockpot. Pour one jar of gravy and the can of soup over top, mixing to combine and flipping chicken to coat in the mixture. Season to taste (I used salt, pepper, Tastefully Simple’s Garlic Garlic seasoning and thyme). Add frozen veggies and cook on low for 6-8 hours. Shred cooked chicken, add second jar of gravy and stir.

Pop biscuit can and cut biscuits into 6 pieces per biscuit. Toss into crockpot and stir gently to coat dough in gravy mixture. Turn heat up to medium and cook an additional 60-90 minutes until biscuits are done.

We served this over homemade mashed potatoes, but it would be just as tasty on its own.

Note: Be careful with the amount of salt you add to the dish. Pre-made gravies and soups often have a great deal of salt in them (look for low sodium alternatives). Use less while cooking and add more when eating if necessary to avoid over-salting.


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