This is an amazing recipe! My mom makes the best chicken and dumplings and I have never really liked any other that I tried - until now. This makes a lot of food, so it can easily feed about five to six people. You might just want to add another chicken breast and another can of chicken broth if you are worried if it will make enough.
Slow Cooker Chicken and Dumplings
4 skinless, boneless chicken breast halves
Poultry seasoning
Seasoned salt
Dried parsley
Salt & Pepper
2 tablespoons butter
2 (10.75 ounce) cans of Healthy Request Condensed Cream of Chicken Soup
1 can of low sodium, fat free chicken broth
1 onion, finely chopped
2 (10 oz) pkgs refrigerated biscuit dough, torn into pieces
1. Place the chicken, butter, soup, chicken broth, seasonings (to taste) and onion into slow cooker and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. OR you can use frozen chicken breasts and cook on low 8 to 10 hours (like I did). About 1 to 1 1/2 hours before serving, use forks and tear apart the chicken. Place the torn biscuit dough in the slow cooker on top of the broth. Cook until the dough is no longer raw in the center.
This is really delicious and I am sure that your families will all love it.
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4 comments:
Mmm... sounds like a good meal for a crisp fall evening!
Have you ever tried the frozen breast "tenderloins"? Just curious if I should shorten the cooking time since they are smaller pieces.
You probably could shorten the cooking time by using smaller pieces of chicken. I am normally in need of something that I can throw together in the morning and let cook all day.
The only thing that you need to keep in mind is that the biscuits really need to cook for at least an hour on top with the lid on. I cooked mine for 90 minutes and they turned out perfect.
That sounds delicious! We will try that this week!
We finally tried this last night... and the verdict was unanimous:
YUMMY!
I used frozen breast tenderloins (we get those in the bags because I like the smaller pieces) and the cooking time was pretty much the same. And yes, 90 minutes was PERFECT for the biscuits.
But next time there will be a "cool down" period after the crock comes out of the pot - we all have burnt tongues but it was sooo good we couldn't stop eating!
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