Really good and easy to prepare. Added raw, sliced carrots at the beginning. The biscuit dough makes delicious dumplings. Served this with a fork and a spoon. Will make this again.
Slow Cooker Chicken and Dumplings
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- 1 pound(s) boneless, skinless chicken breasts
- 2 can(s) condensed cream of chicken soup
- 1 can(s) chicken broth
- 1 medium white onion, diced
- 4 large flaky refigerator biscuits
- Place thawed chicken in crock pot. Top with cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.
- Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot.
This recipe is a personal recipe added by Delacy and has not been tested or endorsed by MyRecipes.
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Slow Cooker Chicken and Dumplings Recipe at a Glance
- COURSE: Soups/Stews