Thursday, June 4, 2009

Crock Pot Chicken and Dumplings

Sharing this Favorite Recipe for the Slow Cooking Thursday Challenge at Diary of a Stay at Home Mom.

Crock Pot
Chicken and Dumplings

  • 2-3 chicken breasts, more if you like it really "chicken-y" (frozen or fresh)
  • 2 cans cream of chicken soup
  • 2 cans milk
  • 2 cans water
  • garlic powder to taste
  • 1 can canned biscuits cut into quarters (wait until the end to do this)

Throw everything (except the biscuits) into the crock pot and cook on low for 6-8 hours. If your chicken is frozen, make sure you cook it until it's DONE!

About 30-45 minutes before you are going to serve it, cut up the biscuits and drop them into the "gravy." If you do not have a lot of gravy in the pot at this point, add warmed chicken broth to give some more liquid. Put the lid back on and let the dumplings cook.

Serve hot!


Sandra said...

Oh I LOVE chicken and dumplings and even better in the crockpot.

Thank you for the recipe Andrea :)

Andrea Holloman said...

You are so welcome. I LOVE this recipe and it is wonderful any time . . my kiddos (and dh) love it!

Jen said...

Chicken is an ongoing theme for slow cooking today. Love it!!

Andrea Holloman said...

Chicken is so versatile. . .and cheap (on sale!) :)

Mari said...

This sounds really good! Can you tell me an approximate idea of how long it takes the biscuits to cook?

Andrea Holloman said...

It really depends on how large you make the pieces. I use the cheapest canned biscuits I can get and cut each biscuit into fourths or even sixths. It usually takes about 30 minutes for them to raise to the right size. Remember, they won't be browned at all, they will look like blobs of goodness!

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