Prep10 m

Cook6 h

Ready In6 h 10 m

Recipe by Janiece Mason

“This is an easy slow cookerrecipe that cooks while you areat work! It is wonderful on acold, snowy day. I have fourchildren who are picky eaters,and they LOVE this! Enjoy!”

Slow CookerChicken andDumplings

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Ingredients

8 AdjustMetric US

Original recipe yields 8 servings

Adjust Servings

Directions

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8285

Oct. 8, 2006

Reviews (5,313)

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Krista

This recipe is AWESOME with a few modifications. I made it for mymom, husband, 3 year-old and 8 month old and it was a HUGE hit withall of us! My husband liked it better than his grandma's homemade

See how to makethis recipe!

5,313 Reviews

137 Picsp

+ 4 skinless, boneless chickenbreast halves

+ 2 tablespoons butter

+ 2 (10.75 ounce) canscondensed cream ofchicken soup

+ 1 onion, finely diced

+ 2 (10 ounce) packagesrefrigerated biscuit dough,torn into pieces

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

2. Cover, and cook for 5 to 6 hours on High. About 30 minutesbefore serving, place the torn biscuit dough in the slow cooker.Cook until the dough is no longer raw in the center.

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t y r

6282

Jun. 25, 2007

3541

Jan. 11, 2004

chicken and dumplings and the gourmet chef who lives next doortasted it and thought it was an old family recipe. :) He loved it! First,you definitly need to add spices. I used cumin, parsley, poultryseasoning, seasoned salt and pepper. Next, I only used 1 can ofbiscuits, not 2. (I even used the reduced fat version and they tasted thesame!) Thirdly, I used 1 can of cream of mushroom soup and 1 can ofcream of chicken. Instead of water, I used 3/4 can of low sodium/lowfatchicken broth. At first, it seemed like way to much liquid, but eventuallythe biscuits soaked it all up! Fourthly, I added 2 CANS of mixedveggies (mix of carrots, peas, tiny potatoes, celery). I am not a fan ofcanned veggies by any means, but they tasted great in this recipe- sotender! I did add red onion, but I used only half and chopped the piecesextra small. Lastly, I cooked the biscuits for almost 3 hours for a totalcooking time of 6.5 hours on high. 30 minutes is just not enough time!Another tip- if you accidentally add too much chicken broth, add a bit ofsifted flour and the sauce thickens right up! I know that this recipe willbe a winter tradition in our household for years to come!

rach747

Excellent! Only adjustments needed are as follows: Use 2 cans ofcream of chicken soup (as directed- don't deviate with other creamsoups) cover with 1 14 oz can of chicken broth (no need to cover withwater, dillutes flavor). Put torn biscuit dough in roughly 90 minutesbefore ready to serve and make sure that you push them down into theliquid mixture a little, so that they get cooked on the tops, too andsaturated with the chicken flavor. I made this recipe with veggies andwithout, it was better WITHOUT, because the consistency was betterand the veggie flavor soaked into the dumplings. 5 hours on High isMORE than enough total cooking time. Also, leave chicken partiallyfrozen when starting out and don't tear meat until right before addingdumplings, this keeps chicken moist. THIS ONE'S A WINNER!!!!

BZBMOMOF3

Sorry if this get long winded, but I love dumplings. I cant believe howgood this recipe is! Ive been raised on my Great Grandma's recipefrom West Virgina, and was sure this would be horrible. It was reallygood, and I just changed a few things to make it more like Na-Na's. Iused one can of cream of chicken soup and one can of cream of celerysoup. I added some celery tops with leaves(removed after cooking).

o

o

And just so theres no confusion, the biscuits will turn into dumpling (likenoodles) NOT drop biscuits like you would expect. The only thing Iwould do differently would be to roll the dough out into small pancakesizes and cut that into strips. (The dumplings were just a little doughy-er than we are used to.)A little salt and pepper, and with thosechanges, this would be as close to the all day version as you can get.My husband could'nt tell the difference! Really good! Thank-youJaniece.

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Calories 385 cal 19%

Fat 18 g 28%

Carbs 37 g 12%

Protein 18.1 g 36%

NutritionAmount Per Serving (8 total)

Cholesterol 45 mg 15%

Sodium 1245 mg 50%

Based on a 2,000 calorie diet

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