(Easy) Slow Cooker Chicken and Dumplings

The list of ingredients call for flour, while the directions call for mixing the half-and-half with cornstarch. Are these interchangeable? Or should I use one or the other?

Should be flour 🙂 You CAN use cornstarch, but I believe you need half as much. For this, though, I’d use flour, since that’s what I tested! 🙂

Nothing better than chicken and dumplings! So perfect for the cold winter months. Fills you up and keeps you warm and cozy!

Ingredients

• 1 - 12- ounce can of Cream of Celery Soup
• 2 - 12- ounce cans Cream of Chicken Soup
• 4 cups chicken stock
• 1-16 ounce cans of refrigerated biscuits cut into fourths
• Four chicken breasts
• One tsp Cajun seasoning
• 1/2 teaspoon Poultry seasoning
• Two celery ribs chopped tiny
• One large onion chopped small
• Two bay leaves
• One tsp black pepper

Instructions

1. Spray crockpot with a cooking spray.
2. Season both sides of the chicken breast with pepper, salt, and Cajun seasoning.
3. Add the chicken to the bottom of the slow cooker.
4. Add the chopped onion, chopped celery, Cream of Chicken Soup, cream of celery soup, chicken stock, and bay leaves.
5. Cook on low setting for 6 hours or on high for 3 to 4 hours.
6. Remove the chicken and shred into small pieces.
7. Return the chicken back to the crockpot.
8. Flatten each biscuit and cut the biscuits into quarters and drop them into the crock-pot.
9. Put the lid back on the crockpot and cook the dumplings at least an hour on high OR until dumplings are done.