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! I just wish that the photo had turned out better. That is the unfortunate part of cooking after the time change: by the time we sit down to dinner it is already dark which means it is nearly impossible to get a good photo. :(
Slow-Cooker Chicken and Dumplings
adapted from Bubble Crumb
Ingredients:
1lb of Boneless Skinless Chicken Breasts (about 3)
2 Tablespoons Unsalted Butter
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 and top with butter. Add 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.
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.
This sounds really good, and easy - my kind of cooking.
ReplyDeletecan't wait to try this!! thanks!
ReplyDeleteLove this ! Thanks I will try this out soon !
ReplyDeleteHappy Autumn
- KAT -
Made this tonight, added carrots because I had them on had. Delish, thanks!
ReplyDeleteyum! assuming the biscuits have to be baked before putting them in..?
ReplyDeletethis was SOO GOOD! i added frozen peas in the last 30 mins with the biscuits and it turned out amazing! thanx for sharing :)
ReplyDeleteLooks yummy!! I'm pinning this!
ReplyDeleteCan you cook this on the low setting for a longer period of time?
ReplyDeleteIf you cook longer than the recommended 8 hrs on low, you risk having dry, overcooked chicken.
DeleteIs this a large or small can of chicken broth? Thank you...this will make my life easier on Thanksgiving.
ReplyDeleteIt's the normal, small can of broth.
DeleteLooks so good! Does the chicken need to be thawed? I've seen many slow-cooker recipes where it can go in either way & was just wondering...
ReplyDeleteyum... this sounds awesome! I can't wait to give it a try!
ReplyDeleteSounds delish!! Love it! Newest follower . . . from PINTEREST!!!
ReplyDeleteYummm! Making this for dinner tonight! I love Pinterest for bringing me to you! :)
ReplyDeleteI am currently making this recipe, however its looking rather soupy... I haven't shredded the chicken or added the biscuits and am hoping this will help. Any ideas how to thicken the liquid? Or is this normal? Thanks
ReplyDeleteElle
I use flour or Bisquick (depends on the flavor I am trying to achieve)to thicken soups and the like in my crock pot. Only add a couple of Tbsp at a time, stir, let soak up . . . stop just before you've achieved the desired thickness. Let sit for about 10 more minutes . . .
DeleteI made it and it was fabulous but I did have to cook it at least a full hour to hour and a half longer with the biscuits or else they were just lumps of dough even after a half hour...
ReplyDeleteElle - It does thicken up a bit after you shred the chicken and add the biscuits. Did you still have trouble after doing that? If so, maybe you could try adding a little flour or cornstarch to thicken it up? Did you use condensed soup?
ReplyDeleteI made this last night, and it didn't turn out so great. I stirred it at least once an hour but the cream of chicken kind of congealed in the pot into a dark yellow mush. It was gross. Not good for leftovers. Any tips on what to do different would be helpful.
ReplyDeleteFerguson Nut House - Did you cut the biscuits into smaller pieces? Mine were done after half an hour but maybe it was a different brand?
ReplyDeleteChristen - Did you dilute the cream of chicken with the chicken broth? Also, I don't stir it at all while it is cooking so maybe that was the problem? Different brands of slow-cookers have different temperature settings so maybe cooking it on a lower setting would help.
This may sound like a weird question, but what size crockpot did you use? I have a rather small one. Not sure if I need to "half" the recipe? Thanks!
ReplyDeleteI wonder how it would work if you took out the biscuits and added potatoes instead. Would I add more broth for that? I'd love to have this for dinner but not wait the 30 (or more) minutes for the biscuits to cook.
ReplyDeleteSounds like what I'm making for supper tomorrow! Thanks!
ReplyDeleteFound this recipe on Pinterest. Making it for dinner tonight. Think I will add some peas at the end. Other than that, the only modification I added was some dry sherry to the broth and cream of chicken. Can't wait to try this tonight! Thanks! I'm your newest follower :)
ReplyDeleteKathy
Made this for dinner tonight. It was nothing short of AMAZING!!!! Followed recipe to the letter and it was fantastic!! My husband who hates chicken gobbled it right up and said it was great! Thank you sooo much! And thanks to whomever posted this on Pinterest! It's WONDERFUL!!!!
ReplyDeleteI'm excited to try this recipe! Is the chicken frozen or thawed before putting it in the crock pot ?
ReplyDeleteMandy, I thaw the chicken first. You might be able to toss it in frozen and cook it for a longer amount of time but I haven't tried it this way and don't know how it would turn out.
ReplyDeleteThanks!! I'm attempting to make it tomorrow. :)
DeleteI'm in hour 5 of cooking this right now & if it is half as good as the taste I got when I added the biscuits then it is going to be absolutely amazing! Found it on Pinterest :)
ReplyDeleteI found this on Pinterest. One small addition to the recipe: I just read on Two Peas that you can shred your chicken in your Kitchen Aid. Just put the pieces in with the paddle (the white open thingy) and lock it down and spin away until it's shredded. Slicker than greased snails!!! Wow!
ReplyDeleteLMAO "slicker then greased snails." Cracked me right up. Nothing like a good laugh with a great tip!
DeleteThanks for the recipe. I've tried the Chicken and dumplings in a crock pot before but I think I may have used to many biscuits cause the dumplings were horrid. Again it wasn't THIS recipe. So I will try again using your recipe and less biscuits.
Oh and I saw that this is on pinterest all ready, but I think it deserves to be pinned again. Hope you don't mind.
Do you just use 4 biscuits or 4 cans of biscuits
ReplyDeleteJust 4 biscuits which is half of a normal tube.
DeleteI am making this now.. it smells lovely and is a very easy forgiving recipe. I only had one can of cream of chicken so I used that and a can of cream of potato and one of those chicken flavor boosts to make up for that and its wonderful! My hubby says it smells like grandmas house in here and that's a good thing (as long as he doesn't say I look like his grandma)!
ReplyDeleteWould love to try this recipe.
ReplyDeleteThis was yummy! I will definitely make it again. I cooked on high for about 1 hour and then on low for about 5-6 hours on low. Chicken was plenty done so I may just try it on low for 7-8 hours... easier so I don't have to babysit the slow cooker. Cooked biscuits on high for about 30 min per direction... turned out great!
ReplyDeleteSounds so good.
ReplyDeleteThis was just wonderful! I would have never thought to use canned biscuits as dumplings. This recipe was incredibly simple and delicious. I added a cooked bag of peas & carrots at the end just to snaek some veggies in. My husbands decription was that this was "awesome" - Score! Thanks!
ReplyDeleteI'd say your photo turned out perfectly! So perfect, that I've printed out the recipe and can't wait to make this dish this weekend! Thanks for sharing.
ReplyDeleteYou can do this with frozen chicken. Turns out the same. I've made it both ways. Only difference for me is it takes my dumplings 2 hours versus 30 minutes or they're too doughy. I break them into quarter size pieces. I also wait & shred my chicken at the very end. It's the lay step I do because I don't like losing all the heat from the crock pot shredding it too soon (you lose 20 minutes of cooking time every time you take the lid off the crock pot). Delicious recipe!
ReplyDelete*last step*. Typo, sorry. :)
ReplyDeleteSounds like a great recipe for after skiing-thanks!
ReplyDeleteMade this yesterday and YUMMIE. My chicken was half thawed/frozen cooked on high for 5 hours. Shredded the chicken and added the biscuits(I had smaller biscuits on hand so I cut them in fourths and then cooked for 45 minutes more). This is a keeper from Pinterest
ReplyDeletecooked this last night and my family loved it!!!
ReplyDeleteMaking this tonight. Found on Pinterest. Thanks so much! ♥♥
ReplyDeleteIn the crockpot as we speak! It smells yummy!
ReplyDeleteFound this on Pinterest. Its in the crockpot right now! Only change I made was to substitue one can regular cream of chicken for one can of Campbells cream of chicken with herbs. So excited to try this!
ReplyDeleteDo you think you could use precooked/preshredded chicken and just cook it on high for an hour or two before adding the biscuits? I'm psyched to try this but want to use the chicken I have!
ReplyDeleteThanks!
I would think that precooked chicken would work fine. The only problem I could think of would possibly be the flavor not having enough time to really blend together and cook into the chicken or the broth not thickening. If you try this out I would love to hear how it goes!
DeleteI also found this on Pinterest, and we LOVE it!! Very yummy and couldn't be any easier. I did use reduced fat soup and onion powder (I can't stand the texture of cooked onions), and it was still fabulous. Thanks for sharing!!
ReplyDeleteYou're welcome! I'm so glad that you enjoyed it. :)
DeleteMaking this tonight and I can't wait! Will post again after we eat. :)
ReplyDeleteJust prepared it to begin cooking in the morning. I am sure it will be awesome! Will post afterwards....
ReplyDeleteI love chicken and dumplins but could never get the dumplins to turn out doing it the "old timey" way. They would just cook into nothing. I am excited to try this. Will repost afterward!
ReplyDeleteWe had it for dinner and it was really, really good! I added just a few red pepper flakes because we like a little heat. My husband loved it! Thanks for an easy way to make one of my all time favorites!
DeleteMy crock pot has been cooking on high for 4 hours and it's bubbling, is this ok?
ReplyDeleteBubbling is normal. If it looks like it is starting to burn though you might want to lower the heat.
DeleteI just wanted to let you know that I put it on low after this for about 2 more hours and it was DE-LISH! I didn't change your recipe because it didn't need to be altered. The biscuits were kind of doughy but from my understanding, aren't they suppose to be? Anyway, thanks for posting this and answering my question! :)
DeleteI also left the soup simmering for another hour and the biscuits were fabulous!!
DeleteNo problem. I'm so glad you liked it!
DeleteThis is the first soup that I have ever made and it was DE-LISH!!! Thank you so much for posting!
ReplyDeleteI made this last night and made one "on purpose" change and one "oops" change. On purpose, I used 4 thawed, skin on, bone-in chicken thighs, because that’s what I had. They worked perfectly!! And so much cheaper than chicken breast. I just yanked the skin off (eww) before I put them in, then before I added the biscuit pieces, I removed the chicken to a plate to de-bone and shred (so this doesn't really add a step since you have to take the chicken out anyway. After 5 hours cooking, the bone (there's only one in a thigh) literally fell out, so de-boning really wasn't an issue. My "oops" change: I read the ingredient list too quickly and only used one can of condensed cream of chicken soup. All that really meant was that my husband and I finished off pretty much all of it in one night—I’d say it was about 3 servings. To those worried about it being too thin, even with my missing can of soup, adding the biscuits really thickened it up perfectly. The flour from the biscuits does it.
ReplyDeletecan you freeze this after it's made? wasn't sure with the cream of chicken in there...
ReplyDeleteWe always eat it to fast to have any to freeze so I haven't tried it. I did a little searching and from what I have read it sounds like it is safe to freeze but it might separate and affect the quality of the food. If you try it, I would love to hear how it turns out!
DeleteIt freezes really well! I put a tiny bit in the freezer when I made it a few weeks ago. I pulled it out last night & defrosted it-- It tasted just the same!
DeleteSounds great - always wondered about the dumplings! I really don't like to use canned soups b/c of the sodium, so will be working on maybe something else - a powdered gravy mix perhaps? gotta be a way. Anyway thanks for pinning this! Gina Kay
ReplyDeleteI hope you like it! Here is also a recipe for making your own condensed cream of chicken soup: http://tammysrecipes.com/homemade_cream_chicken_soup I haven't tried it but it sounds good!
DeleteI made this tonight. I didn't have a can of biscuits so I just made a half recipe of bisquick. it worked well and I just put it in in the crumbly stage. Oh and I just had one can of cream of chicken soup so I just added more chicken broth. I ate two bowls.
ReplyDeleteTrying this tomorrow, but going to add carrots and then peas at the end. Looks great and easy. Thanks for sharing. I'll let you know how it turns out.
ReplyDeleteMaking this tonight and adding celery and carrots. It is somewhat like a deconstructed chicken pot pie!
ReplyDeleteDon't have time for slow cooker, how would I adapt for stove top or oven cooking?
ReplyDeleteI've never cooked it on the stove before but I would try boiling the chicken and shredding it. Then put all of the ingredients (minus the biscuits) in an extra large pot and bring to a boil. Add the cut up biscuits and cook until fluffy. If you try this method I would love to hear how it turns out!
DeleteThanks for the reply. As you can tell it is the next day and I ended up just baking the chicken. Your recipe looks so delicious that it makes my mouth water. I will try to get back to it next week. Thanks for all you do!
DeleteThis comment has been removed by the author.
ReplyDeleteMy favorite meal growing up was chicken and dumplings made by my Grannie. This is the first time I've made chicken & dumplings and I loved this recipe because it was so darn easy (and I'm cooking-challenged). It came out great, not as good as my Grannie's, but still good. And I guarantee it was a lot easier to make than my Grannie's! All 3 of my kids ate it, including one super picky 4 year old so this recipe is a keeper! I did use about 1.5lbs of chicken and an extra biscuit or two so mine wasn't too soupy and it made the perfect amount for my husband, myself, my 17 year old son (who got a second helping), and my 4 year old twins. Thanks for the recipe and for Pinterest where I found it. :)
ReplyDeleteIf I have the original slow cooker which is a 4 quart, how long do I cook it on high ? Would it still be 4-6 hours ?
ReplyDeleteI made this tonight and loved it!!! I used my own biscuit recipe from scratch and just halved the recipe and cut them up into quarter size pieces. It was perfect and they were perfectly cooked!!!!! LOVE
ReplyDeleteIs regular butter ok? I dont have unsalted butter.
ReplyDeleteEverything tasted great but the biscuits :( Are the biscuits suppose to be cooked beforehand? They were too doughy!
ReplyDeleteMade it tonight and added baby carrots. It was absolutely delicious!
ReplyDelete