A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening. This recipe was super easy and delicious; even my picky five-year-old loved it!
Crock Pot Chicken and Dumplings
- 1lb of Boneless Skinless Chicken Breasts (about 2-3)
- 2 cans (10.5oz) Condensed Cream of Chicken Soup
- 1 can (14oz) Chicken Broth
- 1 medium White Onion, diced
- 4 Large Flaky Refrigerator Biscuits (half a can)
Place thawed chicken in crock pot. Top with cream of chicken soup, chicken broth and diced onions. 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.
Makes about 6-8 servings.
My Slow-Cooker Info: The Crockery Cooker 6-Quart Slow-Cooker by West Bend model #84316. Other models may have different temperature settings and could effect your results. Mine is at least twice as big as it needs to be so a smaller model could probably be used but you may have to adjust the cooking times.