Best Slow Cooker Chicken Dumplings With Biscuits Recipe 425 Recipes

SLOW COOKER CHICKEN AND DUMPLINGS WITH BISCUITS

Steps:

• In a 5 quart slow cooker, combine chicken breast, cream of chicken, chicken broth, and peas.
• Cook on high for 6 hours.
• Rip the biscuits into small pieces and quickly add them on top in the last 1 hour of cooking (After 5 hours).
• These will swell up in the slow cooker to make the dumplings.
• Serve.

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. 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.

CROCK POT CHICKEN & DUMPLINGS WITH REFRIGERATED BISCUITS RECIPE - (4.5/5)

Steps:

• Thaw chicken breasts and place in crock pot. Add butter, cream of chicken soup, chicken broth and onions. Cook on high 4 to 6 hours or on low for 8 hours. Once the chicken has cooked for the proper amount of time, cut each biscuit into small pieces (approximately 9 each). Add the biscuits and continue to cook 30 minutes to an hour longer, or until the biscuits are done. Remove chicken and shred with a fork. Once shredded, place chicken back into crockpot and mix. Serve hot.

SLOW COOKER CHICKEN AND DUMPLINGS RECIPE

Steps:

• 1. Rinse chicken under cool water and place it in the slow cooker with the butter, both cans of cream of chicken soup, diced onion, and chicken broth.
• 2. Stir to just combine, cover turn the slow cooker on high and cook for 4−4½ hours. Or if you want this to be waiting for you at the end of your work day, cook it on low for 8 hours. There's no need to stir or chop the chicken-just put the first 5 ingredients in the slow cooker and let it do the work.
• 3. After about 4 hours, remove the lid and use a wooden spoon to stir and loosen everything from the sides and the bottom of the pot. Use a fork or wooden spoon to break the chicken into chunks or press the chicken against the side of the pot to shred it if you prefer. The chicken should be very tender and come apart easily.
• 4. At this point, you will stir in the celery and carrots (or whatever vegetables you like). Replace the lid and allow the vegetables to begin to cook while you prepare the dumplings.
• 5. Pop open the cans of those homestyle buttermilk biscuits. Roll each piece of biscuit in a little flour to coat it completely. Remove some of the excess flour, but don't worry if there is a little extra flour on there when they go in-that little bit of extra flour will help thicken the stew. Drop the coated biscuits into the slow cooker on top of the stew.
• 6. Space the dumplings out as evenly as you can but inevitably, a few of them will end up on top of each other.
• 7. Once all of the dumplings have been placed in the pot, use your wooden spoon to dunk each one into the hot stew and try to situate the dumplings so they are as evenly spaced as possible.
• 8. Cover with the lid once again and allow to cook an additional 35−45 minutes. Once the biscuits are cooked through, it's time to eat, and eat well!