Tuesday, November 8, 2011

Slow-Cooker Chicken & Dumplings


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!  


Slow-Cooker Chicken and Dumplings
adapted from Bubble Crumb

Ingredients:
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.

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142 comments:

Leah said...

This sounds really good, and easy - my kind of cooking.

BeLove said...

can't wait to try this!! thanks!

KAT said...

Love this ! Thanks I will try this out soon !


Happy Autumn

- KAT -

proud parents said...

Made this tonight, added carrots because I had them on had. Delish, thanks!

st said...

yum! assuming the biscuits have to be baked before putting them in..?

skamer23 said...

this was SOO GOOD! i added frozen peas in the last 30 mins with the biscuits and it turned out amazing! thanx for sharing :)

Cowgirl Crafter said...

Looks yummy!! I'm pinning this!

Emily said...

Can you cook this on the low setting for a longer period of time?

Cyndimac's Nick Knacks said...

Is this a large or small can of chicken broth? Thank you...this will make my life easier on Thanksgiving.

WickedSteppMom said...

Looks 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...

Katie said...

yum... this sounds awesome! I can't wait to give it a try!

Mrs. Claus said...

Sounds delish!! Love it! Newest follower . . . from PINTEREST!!!

Joy said...

Yummm! Making this for dinner tonight! I love Pinterest for bringing me to you! :)

ellebelle said...

I 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

Elle

Ferguson Nut House said...

I 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...

Megan @ PolishTheStars.com said...

Elle - 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?

ChristenGeron said...

I 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.

Megan @ PolishTheStars.com said...

Ferguson Nut House - Did you cut the biscuits into smaller pieces? Mine were done after half an hour but maybe it was a different brand?

Christen - 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.

allysher14 said...

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!

Barbara said...

I 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.

Spare Mom said...

Sounds like what I'm making for supper tomorrow! Thanks!

Kathy said...

Found 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 :)

Kathy

Jodie said...

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!!!!

Mandy Castro said...

I'm excited to try this recipe! Is the chicken frozen or thawed before putting it in the crock pot ?

Megan @ PolishTheStars.com said...

Mandy, 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.

Unknown said...

I'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 :)

Inspire Portrait & Design said...

I 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!

kdhall32 said...

Do you just use 4 biscuits or 4 cans of biscuits

MsBlogger said...

I 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)!

ergo said...

Would love to try this recipe.

Sandy NIss said...

This 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!

ergo said...

Sounds so good.

MrsNnurse said...

This 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!

Anne said...

I'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.

amybo77 said...

You 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!

amybo77 said...

*last step*. Typo, sorry. :)

Jennifer Wolfe said...

Sounds like a great recipe for after skiing-thanks!

srusen said...

Made 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

youthonfire said...

cooked this last night and my family loved it!!!

♫ christine said...

Making this tonight. Found on Pinterest. Thanks so much! ♥♥

Michelle D. said...

In the crockpot as we speak! It smells yummy!

Mandy Castro said...

Thanks!! I'm attempting to make it tomorrow. :)

Pieces of me said...

LMAO "slicker then greased snails." Cracked me right up. Nothing like a good laugh with a great tip!
Thanks 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.

Laurie said...

Found 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!

ifonly2118 said...

Do 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!
Thanks!

LaylasMama17 said...

I 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!!

Megan @ PolishTheStars.com said...

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!

Megan @ PolishTheStars.com said...

You're welcome! I'm so glad that you enjoyed it. :)

Heather said...

Making this tonight and I can't wait! Will post again after we eat. :)

Valerie Trefry said...

Just prepared it to begin cooking in the morning. I am sure it will be awesome! Will post afterwards....

Gina's Idle Hands said...

I 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!

Taylor said...

My crock pot has been cooking on high for 4 hours and it's bubbling, is this ok?

Megan @ PolishTheStars.com said...

Bubbling is normal. If it looks like it is starting to burn though you might want to lower the heat.

Taylor said...

I 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! :)

Terri Arndt said...

This is the first soup that I have ever made and it was DE-LISH!!! Thank you so much for posting!

Terri Arndt said...

I also left the soup simmering for another hour and the biscuits were fabulous!!

audrey said...

I 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.

eastulb said...

can you freeze this after it's made? wasn't sure with the cream of chicken in there...

Gina Kay said...

Sounds 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

Megan @ PolishTheStars.com said...

I 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!

Megan @ PolishTheStars.com said...

We 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!

Megan @ PolishTheStars.com said...

No problem. I'm so glad you liked it!

NJ said...

I 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.

MRitchie said...

Trying 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.

2daae2f2-4b79-11e1-a300-000bcdca4d7a said...

Making this tonight and adding celery and carrots. It is somewhat like a deconstructed chicken pot pie!

Huncher & Lorraine said...

Don't have time for slow cooker, how would I adapt for stove top or oven cooking?

Gina's Idle Hands said...

We 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!

Megan @ PolishTheStars.com said...

I'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!

Huncher & Lorraine said...

Thanks 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!

Andrea said...

My 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. :)

staceyperales said...

If 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 ?

Katie Jo said...

I 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

ajprivet said...

Is regular butter ok? I dont have unsalted butter.

Brad Johnston said...

Everything tasted great but the biscuits :( Are the biscuits suppose to be cooked beforehand? They were too doughy!

Stefanie Blakely said...

It 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!

Sarah Smith said...

If you cook longer than the recommended 8 hrs on low, you risk having dry, overcooked chicken.

Sarah Smith said...

It's the normal, small can of broth.

Sarah Smith said...

Just 4 biscuits which is half of a normal tube.

dalecat3 said...

Made it tonight and added baby carrots. It was absolutely delicious!

Chronically Inflamed said...

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 . . .

Annette said...

I cooked my chicken on low for 8 hours. I added the biscuits and veggies (carrots & peas) for one hour on low and it was perfect. The chicken melts in your mouth. Awesome recipe!!!!

Unknown said...

I made this last night - YUMMY! Big hit with our 4 year old. I used low sodium broth and soup, then I added salt and pepper to taste a few minutes before I served it. Really delicious. I doubled the recipe so I can freeze some.

My dumplings turned out doughy too, but we liked them that way - like Mom's recipe.

Thanks so much for this keeper recipe!

Mindy said...

Made this tonight. Did not deviate from the recipe at all and it was delish. Thank you for this wonderful and super easy recipe!

Neinahpets said...

I'd add more broth (or water until the chicken is covered) because it sounds like it's not thinning it out enough for your tastes.

However, for leftovers, it does congeal and look gross as leftovers.. but if you put it in the microwave, it takes on the same consistency as it did when you first cooked it, it won't stay that way.

Rosemary said...

Tried this recipe last night however I doubled the chicken stock because I have a larger crock pot and cooked for 8 hours, yummy!

CBEB22 said...

I'm going to make this tomorrow for me, my husband, son, and FIL. We LOVE dumplings, I'm hoping they turn out. But how do you know when the dumplings are done?

THanks!

wufusk said...

I'm sorry, but canned biscuit dough does not make good dumplings. No matter how good the rest of the recipe may be, it's chicken and soggy canned biscuits. Real dumplings are not hard - just boil a whole chicken in water (add salt & pepper), then mix some of the broth with flour until it makes a dough. Roll and cut up the dough into dumplings and put back in the broth to cook.

EngAkWaSdKy said...

Unless you're a dumpling snob (*ahem* some earlier posters) this is a great recipe. I made it earlier today and it cooked up just wonderfully. The biscuits cooked perfectly, and the chicken was so tender it shredded without any effort. I added some carrots and celery, but otherwise made it exactly like the recipe states. Thank you for an easy meal!!! :)

Cyndiella said...

When cooking in Crockpots (slow-cookers) you're not supposed to lift the lid or stir. Every time you left the lid it adds 15-20 mins to done time. This nifty invention was designed to load with food and leave it. (Greatest invention for the working woman)! Biggest tip... LOAD IT AND LEAVE IT~

Cyndiella said...

CrockPot equals NO STIR. Every time you lift the lid on a crockpot it adds 15-20 mins of cook time. Does sound like you needed more broth over the chicken. I would try it again, it's a great recipe!

Cyndiella said...

NO! Raw canned biscuits cook in sauce, cook until firm! Small pieces... I like to leave mine on top while cooking then stir them in after they're done.

a59d0b66-c91c-11e1-9b76-000bcdcb5194 said...

This recipe looks so good! I wonder how it would taste over mashed potatoes?

I'll find a way out of here said...

Can you make this and then freeze it for a later time?

caitlin8262 said...

yum! so easy and yummy! thanks!

Megan @ PolishTheStars.com said...

I've never tried freezing it. I'm not sure if it would work with this recipe or not because of the cream of chicken soup. You might try freezing just a small portion and see how it tastes when you reheat it before freezing a whole batch. Sorry I couldn't be more help!

Renee Caton said...

I have had my biscuits in for over an hour and they are still soggy. I used 4 biscuits and cut them as directed. Hoping it will be done in about another 30 minutes. Otherwise easy

bd22138e-e5a6-11e1-b8ac-000bcdcb8a73 said...

Hi I'm Holly, I made this today and after tasting it at the point where you shred the chicken, I really felt it was lacking in flavor, so I made the following tweaks: I added 3 diced stalks celery, 1 tsp kosher salt, 1/4 tsp poultry seasoning, 2 small/med grated carrots, 1 tsp fresh ground pepper, a dash of Mrs Dash Garlic and Herb, and a hand full of frozen peas right at the end for a pop of color. (Now its quite Tasty!!) I'd accidentally bought buttermilk biscuits instead of the flaky kind but I'm sure it wont make that big a difference. I also started with 3 Frozen chicken breasts set it on high, (4-6hour cook time)and shredded them at the 6 hour mark I should have checked it between 4-5 hours because they are just a bit on the dry side now. Also I'm not entirely convinced that the butter is necessary, as at the time I added the biscuits it was just an oil slick on the top of the broth, I'll be leaving it out the next time to test that theory... Over all a good version of an old classic!

Tara Adams said...

I used leftover rotisserie check, did it on low for 4 hours, added 6 biscuits cut into 4 pieces each and did another 2 hours on low while we were at my daughter's soccer game, came out perfect!

MusicalJello42 said...

You don't cook them first! And don't cook until firm! They are supposed to be dumplings and are DELICIOUS with this recipe even if they get mushy from being saved overnight. The idea of "dumplings" is ruined if they are not soft. Just pop them in straight from the can 30 minutes before it is done - it will be superb.

Heather McD said...

Found this on pinterest and I couldn't be happier! Here in PA we have a Dutchy dish similar to this called Slippery (or Boiled) Chicken Pot Pie. The only difference is that it adds a few potatoes (peeled and cubed) and some carrots and peas (if you're into that, which I'm not). Usually though it's a very long process to cook the chicken in the crock pot and then de-bone it before you can even start on the soup part. Then there's a homemade noodle (read: thin dumplings) recipe that takes some time and skill to get just right. The end result is amazing, but is too time consuming to bother with on a regular basis. I think I'm going to take your base recipe, add my potatoes, and cut my biscuits thinner whenever I am craving this comforting dish! Thanks so much for posting!

Megan @ PolishTheStars.com said...

You're welcome! I will have to try it with potatoes next time. If sounds delicious and would be a great way to stretch the recipe to feed more people. Thanks for the suggestions! :)

Laurie Marien said...

Add in a stalk of celery, minced garlic amd tony cschere's and you have a dish

kim said...

I just made this and my boyfriend and I loved it! The people complaining about soggy biscuits..I'm not sure if you're aware that's WHAT a dumpling is! It's supposed to be a pile of mushy dough, mmm mmm good!

Megan @ PolishTheStars.com said...

I'm so happy that you liked it! I guess dumplings are defined differently depending on what part of the country you are from. I grew up with mushy piles of dough and wouldn't be able to enjoy this dish any other way. :)

Laura said...

Thanks so much for sharing that link. I don't use canned soups because of the MSG so I'm thrilled I'll be able to make this dish after all.

Aunee Helton said...

Found this on pintrest sounds delish! Making it for dinner tonight. Do you use condensed cream of chicken?

Megan @ PolishTheStars.com said...

Yes, I use undiluted condensed cream of chicken. I hope you enjoy this recipe as much as we do!

Megan @ PolishTheStars.com said...

Yes, I use undiluted cream of chicken. I hope you enjoy this recipe as much as we do!

Jen Rockwell said...

Super GOOD recipe! Way too easy to be this good! For sure a staple recipe in our household for years to come! Thanks for sharing!

Melissa said...

I have made this several times and it is absolutely amazing! Thank you so much for the recipe :)

shonduhluv said...

This is super amazing!

D+D Intern said...

Just made this for dinner today, it was so so good, I added carrots to the recipe, gave it some color, was very tasty!!

Unknown said...

Would this recipe be enough for 4-5 adults? Would doubling everything still fit into a 5.5 quart? Or maybe 1-and-a-half-ing all the ingredients?

Stephanie Smith said...

Mine is in the crockpot right now and my house smells amazing!!

Megan @ PolishTheStars.com said...

You might want to double it if your guests have hearty appetites. A double batch should fit fine in a 5.5 quart. I haven't doubled the recipe before so I don't know how it would effect the cooking time though.

Becky Saathoff said...

This was amazing!!! I added a can of sliced carrots and 3 cubed and boiled potatoes at the same time as the biscuits. Turned out wonderful!! Thank you for the recipe!!

Jason Newell said...

It was too thin for me so I added another can of cream of chicken soup. The biscuits were too doughy for me to be dumplings, IMO. Even though they were firm. I cooked them in the soup for about an hour. Other than that the taste was good. I may just try making dumplings from scratch next time and throw that in there.

~*LiZ*~ said...

I made this tonight and overall it was good but the dumplings were way to doughy! Next time I would make the dumplings separate.

Lori said...

Made this tonight and added carrots along to it as well as parsley and garlic powder too. I also keep the lid off after I put the biscuit pieces in cuz it will cook it thoroughly.

Lori said...

dip the biscuts in flour and it will thicken up the broth

Erika said...

I just made this tonight. It was my very first crockpot dish! My boyfriend and I loved it. :)

Koler said...

What happens if you cut up all 8 biscuits, and throw them in? Would it work?

Megan @ PolishTheStars.com said...

I actually just tried that last week and I loved the extra dumplings. You just need to add an extra cup of broth and double the dumpling cooking time.

Ashley Rogowski said...

i made this a couple weeks ago & my family Loved it. i added peas & carrots for some veggies & im totally doing it again. very very good & easy recipe.

Ashley Rogowski said...

i made this a couple weeks ago & my family Loved it. i added peas & carrots for some veggies & im totally doing it again. very very good & easy recipe.

Patricia Cruz said...

I am dumpling impaired!!! Had already told my son I was not trying this again. My dumplings just disintegrate. :(
However, after reading all the comments, I feel cconfident I can do this. lol
Oh and just a few comments...u will need two 10 oz cans of condensed soup and one 14oz can of broth. Older crock pots require thawed chicken. Newer ones do not. :) Happy cooking everybody!!!And thank u for posting this recipe!

♥ Danielle said...

Tried this recipe tonight and it was really good! I added some carrots and might try making my own dumplings next time, but for a quick and easy crock pot recipe it was delicious!

sue welty said...

Megan, this was delicious! My husband can't stop talking about it. We ate it three nights in a row.

Thanks for sharing!

Sara said...

My boyfriend and I made this last night. We followed your directions exactly and it turned out AMAZING. Love this!! :-)

Billie Winslett said...

I've made this several times since I found it on Pinterest. My family loves it. I add a little sour cream to mine to make it creamier. ;)

Billie Winslett said...

I've made this several times since I found it on Pinterest. My family loves it. I add a little sour cream to mine to make it creamier. ;)

Mary said...

Sarah I respectfully disagree. I have done this for 12 hours and the chicken is fall apart tender, that's the beauty of a slow cooker, the meat doesn't dry out at all.

Courtney Hanson said...

I dont like onions so I subtracted those and am using pre-made biscuits, I hope it turns out good. It smells GREAT!

Mandy West said...

I started food blogging today and this recipe is what I adapted from! Big thanks! Mandy at Mandys3cs.blogspot.com

Tracee Arsena said...

I am cooking this right now but instead of the chicken breasts I just got an already roasted whole chicken at the store and pulled it apart. Added everything in till hot enough then just added the biscuits. Much shorter cooking time. I don't like onions so I sauteed some celery in garlic and added that. Getting hungry!

Melissa Peterman said...

do y'all not read? it clearly says THAWED chicken and UNCOOKED biscuits, jeez.

Angela said...

Made this for the first time today and it was a HUGE hit! I don't think there are any leftovers. Stuck to the recipe, except I shredded the chicken before putting the biscuits in (not that it took much, pretty much shredded itself) Will for sure be making this again soon! Thanks for sharing!

Sarah said...

I read through the comments and did not see this one answered so I'm asking really quickly before making this tomorrow. I do not have canned dough so I will be making homemade. But I only have a 3 qt and a 7 qt crockpot. Which should I use? I'm not sure how much room I'll need and I have heard that if you don't use at least half of the crock that the cooking time is affected. Any advice?

Keri said...
This comment has been removed by the author.
Keri said...

I have this finishing up in the crock pot now, this is the third time I have made it as it has become my favorite crock pot recipe. As a college student, recipes that are quick to prepare and actually taste good are the best ones. I always add frozen breasts, but 2 out of the 3 times I've made the recipe I had prepared it the night before and stuck it in the fridge overnight. In the morning I put it on warm while I'm getting ready to avoid shocking the crock, and then turn it on to cook as I am running out the door for class. I also preferred it with a yellow onion instead of a white one. The second time I made it I added frozen peas with the full can of biscuits, but it took 3-4 hours extra. I liked the peas, but I haven't quite figured out the timing. This time my 4 qt crock pot is about an inch from the top after the biscuits, so I think I'm going to cook the peas separately and add mix them in after I've made a little space. For those who are sensitive or allergic to MSG like I am, I have figured out that the Healthy Request version of Campbell's Cream of ____ Soup is MSG free. I originally found this recipe through Pinterest on a site that linked to yours.

2a6b9ef8-90e4-11e3-8012-000bcdcb471e said...

I only have 1 can of cream of chicken, if i just add more broth should i be fine?

Gift Baskets said...

This is the southern way of making dumplings, we don't do it that way. We put our dumplings on top until they are light and fluffy, not mixed in.