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Slow Cooker Chicken and Dumplings

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UPDATE: While this recipe was delicious, from a nutrition standpoint it doesn’t exactly fall in line with my beliefs. When first making this recipe I didn’t really understand the huge importance of eating real whole foods. With that said, I have created another chicken and dumplings recipe that is TRULY Homemade!! Go check it out     CHICKEN AND DUMPLING REVISED RECIPE

First time making Chicken and Dumplings! I got the original recipe from Polish the Stars then modified it. Hope you all enjoy!

Ingredients:

1lb of Boneless Skinless Chicken Breasts (about 2-3)photo-1
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1/4 teaspoon Cayenne pepper
1/2 teaspoon Basil flakes
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits (half a can)
Optional: 3 medium carrots
(I also added about 1 1/2 potatoes…simply because I had them pre-cut in the fridge from another recipe)

Note: I didn’t have any Cream of Chicken Soup, so instead I used Progresso’s Starter: roasted garlic…it still tasted delicious! And NO MSG

Directions

Place thawed chicken in crock pot.  Top with cream of chicken soup, chicken broth and diced onions (carrots & potatoes).  Add spices. Cook on High for 4-6 hours or Low for 8 hours.  Do not stir while cooking.
Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Remove chicken from slow-cooker and shred with a fork.  Return to slow-cooker and stir everything together.  Serve hot.

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21 thoughts on “Slow Cooker Chicken and Dumplings

    1. livesatisfied

      I’m so sorry for the delay on this response! I was out of town. I would have doubled the batch if it was for that many. It should serve roughly 6-8 depending how how big the serving size is.

      Reply
  1. Ruth Thomas

    First time ever making chicken and dumplings, my husband and I were very satisfied and will be part of my regular recipes! My husband even said “every bit 95% or more of my mothers recipe”.

    Reply
  2. Jill Goldman

    Been looking for something to do with the chicken broth I just made. Didn’t want to make the same old, same old. Thanks.

    Reply
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  4. Samantha

    When you say “refrigerator biscuits”, good old pills bury is acceptable right? So excited to try this recipe!! Thnx for posting it

    Reply
  5. Darryl Vaughn

    I finally made this today and it was easy and Awesome, the only thing I did different was I use Chicken Breast that was already cut up into chunks so I didnt have to remove and shred at the end, and I also added 1/2 teaspoon of parsley flakes…Mmmmm Good..Looking foward to more recipes..,.

    Reply
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  7. jhunk

    we absolutely love this recipe!! brings back the comfort food of my childhood with way less fuss !! have enjoyed this recipe 4 or more times. I add a bay leaf or two. thanks again!

    Reply
    1. Ellie Post author

      It depends on how crunchy and what texture you want. Potatoes I would definitely add in towards the beginning. THey will take a bit of time to cook. The carrots, I would throw in during the last hour or 2. That would most likely prevent them from getting too soft! THanks for the comment! Hope that helps

      Reply

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