Crock Pot Chicken Dumplings With Refrigerated Biscuits Recipe 455

SLOW COOKER CHICKEN AND DUMPLINGS WITH BISCUITS

Slow Cooker Chicken and Dumplings with Biscuits image

Make a delicious dinner with Slow Cooker Chicken and Dumplings using canned biscuits.

Provided by Kristy Still

Time 6h5m

Number Of Ingredients 6

Ingredients

2 Large Chicken Breast (thawed and cubed)
2 10.5 oz Cans of Cream of Chicken
1 14.5 oz Can of Chicken Broth
1 Cup Frozen Peas
1 Can of Biscuits
Salt and Pepper

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.

Nutrition Facts : ServingSize 6 Servings

SLOW COOKER CHICKEN AND DUMPLINGS

Slow Cooker Chicken and Dumplings image

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Provided by Janiece Mason

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 6h10m

Yield 8

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

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.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g

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

Crock Pot Chicken & Dumplings with Refrigerated Biscuits Recipe - (4.5/5) image

Provided by chelseap09

Number Of Ingredients 6

Ingredients

1 pound chicken breasts, boneless, skinless
2 tablespoons butter
2 (10.5-ounce) cans condensed cream of chicken soup
1 (14-ounce) can chicken broth
1 medium white onion, diced
4 large flaky refrigerator biscuits (half a can)

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.

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