Crockpot Chicken and Dumplings Recipe

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://bubblecrumb.blogspot.com/2010/02/crock-pot-chicken-and-dumplings-recipe.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

6 boneless skinless chicken breasts (I used 2 very large ones)
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 onion diced
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits

Preparation

1
Place chicken in the crock pot. Add butter, cream of chicken soup, chicken broth, diced onion, and parsley.
2
Cook on high for 4-6 hours or low for 8-10.
3
30 minutes before chicken is finished cooking, cut biscuits into 9 pieces and add to crock pot. Gently stir to coat biscuits. Continue to cook for 30 minutes, then serve!

 



About

 

Looking for an easy meal your family will love? Look no further!! This Crock Pot Chicken and Dumplings Recipe is sure to please! It's really a cross between Chicken and Dumplings, Chicken stew and Chicken Pot Pie! Add your own personal touches like peas, carrots, potatoes or even mushrooms to make it your own!!

To make this Chicken & Dumplings Recipe, you will need the following ingredients:

4-6 boneless skinless chicken breasts (I used 2 very large ones)

2 tablespoons butter

2 cans cream of chicken soup

1 can chicken broth

1 onion diced

1 tablespoon dried parsley

4 grands flaky refrigerator biscuits

Place chicken in crock pot.

Add the butter,

cream of chicken soup,

chicken broth, (Sorry about the generic pic!)

onions,

and parsley.

Cook on high for 4-6 hours.

After cooking time has elapsed, take a fork and break up the chicken into pieces.

Now, cut biscuits into 9 pieces. Stir into hot chicken and continue to cook for 30 minutes. (Turn crock pot back on)

Serve hot! Add more chicken broth as necessary.

Enjoy!!

 

 

 

 

Other Names:

Slow Cooker Chicken and Dumplings

Yield:

6

Added:

Sunday, February 21, 2010 - 9:45am

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