Chef Franklin: Grandma's Chicken and Dumplings


1 large onion, diced

1 can (10.5 oz) cream of celery soup

1 can (10.5 oz) cream of chicken soup

1 teaspoon poultry seasoning

black pepper to taste

4 skinless boneless chicken breasts

2 cups low sodium chicken broth

2 cups frozen vegetables or peas and carrots

1 can (8 pieces) refrigerated biscuits


Add onion to 6 qt crock pot and top with chicken breasts.

In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 4 hours.

(after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve:

Remove chicken breasts and slightly shred. Add back into slow cooker and stir. Let cook an additional 10 minutes and serve.

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