Crock Pot Chicken and Dumplings

This recipe is one I came across on Facebook and decide to use for a Crock Pot Night meal.  The first copy of the recipe is how I originally recieved it.  The second copy has my notes attached.  Anything written in BOLD type is a modification I made.

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves

2 Tbl. Butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) pkgs, refrigerated biscuit dough, torn into pieces

 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through.

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Slow Cooker Chicken and Dumplings 

4 skinless, boneless chicken breasts, Cut into cubes

2 Tbl. Butter

2 (10.75 ounce) cans condensed cream of chicken soup

2 onion, finely diced

2 (10 ounce) pkgs, refrigerated biscuit dough (we used one can Grands Biscuts)

Corn Starch-Water Slurry

One Bag Frozen Mixed Veggies (we used the BirdsEye corn-carrot-peas-green bean mix)

Salt Pepper Garlic Powder

 

1. Place the chicken, butter, soup, slurry and onion in a slow cooker, season, and fill with enough water to cover.

2. Cover, and cook for 5 to 6 hours on High, keep your eye open, if it looks thin add a little extra corn starch.

3.  30 minutes before serving, add the veggies.  Bake biscuits according to package directions.

To Serve:  Split biscuit in half, scoop chicken “stew” over the biscuit and enjoy!

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This recipe came out AWESOME.  We tried both variations-we didn’t enjoy the version with the dumplings in the pot as much as we enjoyed the version that was more of a chicken stew over a biscuit.  This was a nice hearty and enjoyable meal! We will be making it again and again I am sure!

Enjoy!

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