Slow Cooker Recipes: Chicken and Dumplings
The original recipe is from Bubble Crumb Blog. little Indiana and hubby made a few changes. We wanted veggies, we were out of cream of chicken soup, and I definitely wanted to make my own biscuits for this one.
The result is comfort food at its finest! We all agreed that we could easily make this every other week for awhile and no one would be upset about it. High praise, indeed!
Slow Cooker Recipes: Chicken and Dumplings
The original recipe was found on BubbleCrumb Blog. Here are little Indiana's modifications.
Here's a quick tip--if you have the time, saute the onion in a little butter or margarine first before adding to the slow cooker. It adds great flavor.
Ingredients
- 2-3 nicely sized Boneless Skinless Chicken Breasts, Thawed or Frozen
- 2 Tablespoons Butter
- 2 Cans Cream of Mushroom Soup
- 1 Cup Chicken Stock or Broth
- 1 Cup Celery, Diced
- 1 Cup Carrots, Chopped
- 1 Onion, Diced
- 1 Tablespoon Parsley, Dried
- 1 teaspoon Celery Seed
- 9 Homemade Biscuits Chopped into 2" Pieces (or one can of ready-made biscuits)
Instructions
- Layer in everything but the biscuits.
- Cover and cook on low for 6 hours.
- Meanwhile, make biscuits ('cuz homemade is so much better) or chop up ready-made biscuits.
- Remove lid and shred chicken.
- Drop in cut biscuit pieces on top of chicken mixture.
- Cover and cook 30 minutes.
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