Best Slow Cooked Chicken And Dumplings With Kale And Vegetables Recipes

SLOW COOKER CHICKEN AND DUMPLINGS

Slow Cooker Chicken and Dumplings image

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Provided by Janiece Mason

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 6h10m

Yield 8

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g

SLOW COOKED CHICKEN AND DUMPLINGS WITH KALE AND VEGETABLES

Slow Cooked Chicken and Dumplings With Kale and Vegetables image

Make and share this Slow Cooked Chicken and Dumplings With Kale and Vegetables recipe from Food.com.

Provided by Theadea456

Categories Chicken Breast

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 diced onion
4 kale leaves, stemmed and chopped
1 yellow potato, cut into small cubes
2 stalks celery, diced
1 garlic clove
1/2 cup frozen corn
1/2 cup carrot, sliced
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
2 chicken breasts, defrosted, rinsed, and cleaned
2 cups chicken broth
2 teaspoons parsley
1 teaspoon black pepper, fresh, to taste
4 refrigerated biscuits, cut in quarters

Steps:

Place chicken, vegetables, and liquids crock pot. Add water if necessary or desired to submerge ingredients. Sprinkle parsley and pepper on top. Set crock pot for 4:30 hours on high or 8 hours on low. After three hours cooking, open refrigerator biscuits. Slice four in quarters, add to top of meal and replace lid. Allow the meal to finish cooking, serve, eat.
Add salt if necessary.

Nutrition Facts : Calories 432.8, Fat 19.4, SaturatedFat 5.3, Cholesterol 60.8, Sodium 1654.5, Carbohydrate 40.3, Fiber 3.6, Sugar 6.3, Protein 24.4