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!
1lb of Boneless Skinless Chicken Breasts (about 2-3)
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
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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Loved this recipe! Hope you all try it!
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