"This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!"
Prep Time:
10 MinCook Time:
6 Hrs Ready In:
6 Hrs 10 Min
Yield 8 servings
Ingredients
4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
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 no longer raw in the center.
REVIEWS
Reviewed: May 3, 2011 Love this recipe! It is one of my husband's favorite meals. I usually am not a fan of chicken and dumplings and I even like it. I hate it when people change the recipes on here but I made it the first time with the refrigerated biscuit dough and it didn't come out as good. One suggestion, use the frozen biscuits instead. They even make them in tea biscuit size which are perfect for this recipe. Change the "dumplings" and it becomes a 5 star recipe!
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Reviewed: May 2, 2011 This we very good. An easy way to make good old comfort food! I only added one small can of biscuits and it was plenty. Also used chicken broth and let the biscuits cook for about the last 2 hours
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Reviewed: May 2, 2011 Double the recipe, and add veggies
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\Reviewed: May 2, 2011 Took people's suggestion and used chicken broth instead of water, and while we enjoyed it, it was a bit too salty for us (and we love salt). So I am making it again today, using reduced sodium cream of chicken soup and using water instead of the chicken broth. I am also going to make my own drop biscuit dough rather than commercial biscuits. We'll see!
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Reviewed: May 1, 2011 Easy to make and very tasty, I added a little dry rosemary and thyme for more flavor.
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Reviewed: Apr. 29, 2011 "Altogether Scrummy" is what my husband said! It was delicious! I added more chicken, tad garlic powder and thyme, used broth. Took another reviewers suggestion and moved it to the stove top and the dumplings were cooked in 10 minutes. (Also made the dumplings from scratch - very, very easy, recipe in Joy of Cooking).
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Reviewed: Apr. 28, 2011 very EASY to make! I used the chicken broth instead of water. Very rich in chicken taste! I am going to definitely make this again!
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Reviewed: Apr. 28, 2011 My grandkids really love this and it's soooo easy
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Reviewed: Apr. 26, 2011 Sorry but did not enjoy this. It tasted like chicken with cream of chicken soup and bisquits on top.
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Reviewed: Apr. 25, 2011 This was a good base recipe, but I can't imagine serving it as is. I made quite a few changes, especially after I read previous reviews. I added: two teaspoons of rosemary one teaspoon of crushed red pepper chicken stock rather than water a couple of dashes of garlic powder a couple of potatoes The recipe also seemed to call for too much chicken breast so I reduced it by about a third. I also omitted the butter- it just seemed like unnecessary fat.
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Reviewed: Apr. 24, 2011 This was a very delicious dish! And super easy! We still like my homemade chicken and dumplings best, but the ease makes this 5 stars for us!
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Reviewed: Apr. 24, 2011 I've made this twice now. I was disappointed both times. My dumplings NEVER cook in the 30 minute stated time period. It ended up as a pot of mush with the chicken over done.....(sigh).
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Reviewed: Apr. 23, 2011 Tried this last Sunday and LOVED IT!! I did change a few things. I used a stock/water mix and 1 can cream of chicken/1 can cream of celery. The whole family loved it. I was amazed at how wonderfully the biscut dough came out as the dumplings. I did let the dough cook for 1 hour, just to make sure it was cooked all the way through. Next time, I'm putting some carrots in it as well as the peas. I recommend this whole heartly.
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Reviewed: Apr. 22, 2011 We did make some changes when cooking - We only put 1 can of cream of chicken soup in the pot, and we only added 1 can of biscuit dough as well. We let the dough cook for the last hour instead of the last half hour, as suggested. Other than that, it was very good. Add some other spices to make the flavor your own!
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Reviewed: Apr. 20, 2011 The best chicken and dumplings I have ever had! I read the previous reviews and made some changes. I used half the amount of onion. Added about 28 oz of chicken broth (enough to cover three frozen chicken breasts) and added thyme, cumin, pepper and paprika. I did not add any additional salt. I let it cook for 8 hours in the crock pot, cut up/shredded the chicken and then transferred it over to a pot where I dropped about 12 tsp sized bisquick dumpling dough from the recipe on the box. Let it cook for about 10 minutes while stirring/ dunking the dumplings occasionally and it is AMAZING! Definitely going in my favorite recipes.
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