This recipe is not only incredibly easy, but DELICIOUS and is now part of our monthly dinner rotation. My daughter can’t get enough of it. This is true comfort food at it’s best. All I can say is this: Try It, I promise you will love it! I have tweaked the original recipe and I find that mine ours is MUCH better – trust me …ok?
How To Make Slow Cooker Chicken-N-Dumplins
What You Will Need:
4 boneless skinless chicken breasts (frozen is OK)
2 Tablespoons of Butter
2 cans of Condensed Cream of Chicken Soup
1 Onion, finely diced
2 Packages of refrigerated biscuit dough
Sea Salt and Ground Pepper to Taste
1/2 bag of frozen mixed vegetables (optional)
Place the chicken in the slow cooker and top each breast with butter, then sprinkle sea salt and ground pepper on each breast. In a separate bowl, mix together well the cream of chicken soup and onion and frozen mixed vegetables (optional), then pour this mixture over top of the chicken, spreading to cover each. Next add just enough water to cover the chicken.
Cover and cook for 4-5 hours on high.
During the last hour of cooking: Take one can of the biscuits and cut each biscuit into 4 pieces and place in the mixture and stir well to distribute the biscuit pieces (these are the dumplings)
(OPTIONAL if using second can of biscuits) During the last 30 minutes of cooking: Top the mixture with the second can of biscuits (as seen in the bottom photo) and place the lid back on the crock pot. The biscuits will rise, but the tops will not brown. Therefore, after 30 minutes have past, turn off your crock pot and heat your oven to 425 degrees and if your crock pot bowl is oven safe – lift the bowl out of the crock pot (use oven mitts!!!) and place into the oven for about 10 minutes so that the biscuits can brown. Please note that this is an optional step and should not be used if the crock pot bowl is not oven safe.
Remove crock pot bowl from oven (using your oven safe mits of course!) and place back in the crock pot and serve!