Chicken and Dumplings in the CrockPot

Chicken and Dumplings in the CrockPot

Makes 5-7 servings.

8 frozen or refrigerated chicken tenders OR 4 chicken breasts

3 cans of cream of chicken

2 cans of chicken broth

1 or 2 onions peeled and sliced as desired

2 packages of refrigerated bisquit dough (10 oz. each)

A handful of carrots (depends on your taste)

Salt & Pepper to taste


Other options: celery, peas, broccoli

Spray Crockpot with nonstick spray. Place chicken in crock pot, pour cream of chicken over chicken. Add onions, carrots pepper and any other vegetables desired. Add chicken broth. Salt and pepper to taste. Add enough water to be sure all ingredients are underwater. Cook on low for 4-6 hours.

Shred the cooked chicken with two forks. Cut up or tear up the dough from both packages of biscuits into quarter size pieces and put them into the crock pot. Stir and put Crockpot on high for 45-60 minutes. It will look like there is too much dough but don’t worry and definitely use BOTH packages of dough. The biscuits will puff up and then shrink. Stir once or twice during the final hour.  Allow to cool to an edible temperature and serve! Yum!

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