Dump & Go Crockpot Chicken
Dump & Go Crockpot Chicken is a simple, versatile, and flavorful dish perfect for busy days—just toss ingredients in a slow cooker and come back to a delicious meal. With endless variations, minimal prep, and plenty of healthy potential, it’s the ultimate comfort food made easy.
Ingredients
- 1 chopped onion
- 1 1/4 pounds of boneless skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt to taste
- Freshly ground black pepper to taste
- Two 10.5-ounce cans of cream of chicken soup
- 2 cups of low-sodium chicken broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 celery stalks chopped
- 2 large carrots peeled and chopped
- 1 cup of thawed frozen peas
- 3 minced garlic cloves
- One 16.3-ounce can of refrigerated biscuits
Instructions
Step 1
- Spread the chopped onion across the bottom of a large slow cooker, then place the chicken breasts on top. Season with dried oregano, kosher salt, and freshly ground black pepper.
Step 2
- Pour the cream of chicken soup and chicken broth over the chicken. Add the fresh thyme sprigs and bay leaf. Cover and cook on high for approximately 3 hours, or until the chicken is fully cooked through.
Step 3
- Remove and discard the thyme sprigs and bay leaf. Using two forks, shred the cooked chicken directly in the slow cooker. Stir in the chopped celery, carrots, thawed peas, and minced garlic. Cut or tear the refrigerated biscuits into small, bite-sized pieces and gently fold them into the mixture. Make sure to spoon some liquid over any biscuit pieces sitting on top to help them cook evenly.
- Step 4
- Continue cooking on high for about 2 more hours, stirring every 30 minutes, until the vegetables are tender and the biscuits are fully cooked through.