Tuesday, February 28, 2012

Crockpot Chicken and Dumplings

This is the ultimate in comfort food. It is super easy to make and tastes wonderful at the end of the day. I just love my crockpots(if you haven't figured that out yet) and this recipe is just about perfect!

Crockpot Chicken and Dumplings
Crockin’ girls on facebook

4 or 5 skinless, boneless chicken breast halves**Beth cut these into cubes right away
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 can of Chicken broth or stock
1 and half cups of water or enough to cover chicken and then some.

1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, cut into pieces
Tony Chachere's Creole seasoning—can use poultry seasoning instead
carrots and celery, chopped(opt)

Rub both sides of each chicken breast with Tony's seasoning. Place the seasoned breasts in the slow cooker.****Beth just cut the chicken into cubes.

Place the onions on the chicken and drizzle the butter on top...or if you don't want the onions, just drizzle the butter on top.

Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.


Pour over the chicken and onions. Stir until well mixed. If you think the chicken needs more liquid to cook in, add a little more water.


Cook on high for 6 hours or low for 8 hours.

*****Shred the chicken., if you didn't cube it in the beginning.  Cut the biscuits into small pieces(Beth cut each into 6 pieces) and put them in the crockpot and cook for another hour or two, pushing them under the liquid.

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