Crockpot Chicken and Dumplings

In my mind, there really is nothing more comforting than a big bowl of chicken and dumplings. Honestly, any version of chicken and dumplings is totally fine with me. I love it all. I love the old-fashioned flat dumplings in a thick broth, I love the big, fluffy dumpling balls in a thinner broth and I love the dumplings made with canned biscuits that are thick and heavy in a super thick broth. It is all good to me!

Why not in a crock pot?

I always have folks ask me for a good crock pot version of chicken and dumplings. I actually had never really thought about it because we always just made them on a stove top. So I set about figuring the best way to do this. And it worked out great because I was able to use frozen chicken breasts (which are much cheaper than their fresh counterparts – but still just as yummy) and they have time to get infused with amazing flavor. I decided I wanted to have a thicker broth so I used a quick trick with canned biscuits to make that happen. We really, really loved this version!

If you love crazy, then you will love this chicken and dumplings recipe! Last week, I wanted to try something new, so I came up with this recipe that turned out to be amazing! Check it out.

4-6 chicken breasts, without the skin and bones
1 can of Pillsbury Grands flaky layers biscuits
1 family size cream of mushroom condensed soup
1 family size cream of chicken condensed soup
Serves: 6 servings

How to make it:
Initially, layer the chicken breasts in the bottom of your crock-pot, and cover them with the two cans of condensed soup.
Cook this mixture on low heat for 6-8 hours.
Several minutes before serving, you should cut up the biscuits and drop them in the crock-pot. Cook for 30-45 minutes more on high, then mix the dumplings with the sauce and the dumplings, and serve.


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