• 4 skinless, boneless chicken breasts
  • 2 T. butter
  • 2 small cans of condensed cream of chicken soup
  • 2 carrots, peeled & chopped
  • 1 onion, diced
  • 1 stalk celery, washed well and chopped
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

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This Slow Cooker Chicken & Dumplings recipe is an EASY and delicious version of those dumplings mom used to make. Enjoy!

  1. Place the chicken, butter, soup, carrots, celery and onion in a slow cooker.
  2. Fill the crock with enough water to cover.
  3. Cover.  Cook for 5 to 6 hours on High, or 9 to 10 hours on Low.
  4. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Variation from a Facebook Friend: Omit water and vegetables, substitue with 3 cups chicken broth, and use bisquick drop dumplings instead of the biscuits. (Good substitute if you don’t have biscuits on hand!)

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Chicken and Dumplings

 

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