Crockpot Chicken and Dumplings


4 boneless, skinless chicken breasts

1 can of chicken broth.

2 can of cream of chicken soup.

Sliced carrots.

Sliced celery.

1/2 can of peas.

1/2 onion.

Crumbled bacon.


Garlic powder.

Salt and pepper.

One box of flaky cookies.


In a crockpot, place the chicken and pour the broth and cream cannon over it.
Mix in the carrots, celery and onion as much as you like. Season with garlic powder, salt, pepper and parsley flakes.

Cook on high for 3 hours.

Take the chicken out and shred with a fork, then return it to the casserole dish and add crumbled bacon and the peas. Stir to combine.

Now break up the uncooked puff pastry cookies and add to the crockpot.

Bake for another hour on high until done.

Easy, peasy and delicious! The best thing about this recipe is that you can use your own measurements according to your taste. Give it a shot, you’ll be surprised.