Description
This comforting slow-cooker classic recreates the warmth of a grandmother’s kitchen with minimal effort. Tender boneless chicken breasts are slow-simmered in a savory, creamy broth infused with garlic and mixed vegetables. The addition of fluffy refrigerated biscuit dumplings at the end transforms this meal into a hearty, soul-warming dish perfect for busy weeknights. It is a reliable family favorite that balances convenience with rich, home-cooked flavors, ensuring everyone leaves the table satisfied.
Ingredients
1.5 pounds boneless, skinless chicken breasts
1.5 cups low sodium chicken broth
1 teaspoon poultry seasoning
0.5 teaspoon ground black pepper
1 teaspoon onion powder
2 (10.5 oz) cans cream of chicken soup
3 teaspoons minced garlic
12 ounce bag frozen mixed vegetables
0.5 cup sour cream
16 ounce can refrigerated biscuits (8 count)
Instructions
Place the chicken breasts into the slow cooker.
Add the chicken broth, poultry seasoning, black pepper, onion powder, and minced garlic.
Stir in the two cans of cream of chicken soup until well combined.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Once the chicken is tender, shred it using two forks directly in the slow cooker.
Stir in the frozen mixed vegetables and the sour cream.
Cut each biscuit into quarters and drop them into the mixture.
Cover and cook on high for an additional 30 to 45 minutes until the dumplings are cooked through and fluffy.
Notes
Ensure you don’t overcook the dumplings to maintain their pillowy texture. If you prefer a thinner stew, add an extra half cup of chicken broth before adding the biscuits. Swap frozen vegetables for fresh ones if preferred, but adjust cooking times accordingly. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg