Toss everything for the soup into the crock pot. Cover and set to cook for 6-8 hours on high or 8-10 hours on low. Once nearly done, remove the chicken and shred. You can use two forks or shred in ...

Add chicken broth, shredded chicken, thyme, rosemary, salt, and pepper. Simmer 15 minutes. Thicken with flour/cornstarch slurry if desired. Stir in cream (optional) and add the peas. Reduce heat ...

Directions Prepare the Stew: Add the chicken breasts, chopped onion, carrots, celery, garlic, thyme, parsley, salt, and pepper to your CrockPot. Pour in the chicken broth and the can of cream of ...

Once all of the dumplings have been added to the pot, cook for 8–10 minutes, or until dumplings have puffed and cooked through. Adjust salt and pepper to taste and serve.

This crock pot chicken and dumplings recipe uses store-bought biscuits for dumplings that are moist and tender once stirred into the savory mixture of creamy mushrooms, chicken and veggies. Using ...

Sauté onions, garlic, and chicken. Add the olive oil, butter, onions, and garlic. Cook for about four minutes, just until softened. Then add the chicken in and slightly brown for three minutes.

Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.

To the pot, add in the peas, carrots and shredded chicken. Season with salt and pepper, then cover the pot, and allow the chicken and dumplings to simmer for about 10 minutes.

Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.