Crockpot Chicken & Noodles with Cheddar Bay Dumplings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Load the crockpot Place the chicken in the bottom of your crockpot. Add the carrots, celery and 1½ teaspoons minced garlic. In a bowl, whisk together: * Cream of chicken soup * 3 cups unsalted chicken stock * Milk * Onion powder * Poultry seasoning * Thyme * Parsley * Salt * Black pepper Pour over the chicken and add 2 tablespoons butter.

Step 2

2. Slow cook Cover and cook: LOW: 5–6 hours or HIGH: 3–4 hours Once the chicken is tender, remove it and shred it with two forks. Return the shredded chicken to the sauce and stir. Taste it here. Since you’re using unsalted stock, add a little additional salt if necessary.

Step 3

3. Transfer to your Dutch oven Preheat your oven to 425°F, or use the temperature specified on your Cheddar Bay Biscuit box if it’s different. Transfer everything from the crockpot into your Dutch oven. Put the Dutch oven over medium heat and bring the mixture to a gentle simmer.

Step 4

4. Add the egg noodles Stir in 6 oz wide egg noodles. Cook for about 5–6 minutes, stirring occasionally. You want the noodles slightly undercooked because they’ll finish cooking in the oven. Now check your liquid. If it looks thick, add ½ cup unsalted chicken stock. Add up to 1 cup if necessary. ⭐ You want the mixture noticeably looser/soupier than you want the finished dish. The noodles and biscuits are going to absorb more liquid.

Step 5

5. Make the Cheddar Bay biscuits Prepare 1 box Cheddar Bay Biscuit Mix according to the package directions, including the shredded cheddar. Don’t prepare the garlic-butter topping yet. Save that for after baking.

Step 6

6. Make them into dumplings Remove the Dutch oven from the heat. Drop spoonfuls of Cheddar Bay biscuit dough across the top. Don’t press the dough into the chicken mixture. Leave small gaps between the biscuits so heat and steam can circulate and cook the centers.

Step 7

7. Bake Put the Dutch oven into the oven UNCOVERED. Start checking the biscuits at the package’s recommended baking time. Because they’re sitting over a creamy filling rather than a baking sheet, they may need a few additional minutes. They’re done when they’re golden brown on top and the center of a biscuit is fluffy rather than wet or doughy.

Step 8

8. The best part 🧈🧄 Prepare the garlic-herb butter topping included with your Cheddar Bay mix according to the box. As soon as the Dutch oven comes out, brush that butter generously over every biscuit. Let everything sit for about 5–10 minutes before serving. The sauce will thicken a little as it rests.