slow cooked chicken and dumplings

Name: Slow Cooked Chicken and Dumplings
Prep time: 10 min
Cook time: 6 h 30 min
Yield: 6
Ingredients: 4 - [or 5] boneless skinless chicken breasts; 1 can(s) 10 3/4 oz. cream of chicken with herbs soup; 1 can(s) 10 3/4 oz. cream of celery soup; 2 1/2 cup(s) chicken broth; 8 - frozen biscuits thawed [recommend: grands! southern style]; 1/4 cup(s) finely minced onion; 3 tablespoon(s) melted margarine/butter; 1 teaspoon(s) dried parsley flakes; 1 teaspoon(s) poultry seasoning; 1/8 teaspoon(s) dried thyme; 1/8 teaspoon(s) dried tarragon; - salt & pepper to taste

(4 ratings)

review

Private Recipe by

Melissa Sperka

@MelissasSouthernStyleKitchen

Greensboro, NC

Chicken and dumplings, it's such a universal comfort food! Using frozen buttermilk biscuits, takes the trickiness out of the dumplings and slow cooking the chicken makes it tender and flavorful.

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(4 ratings)

yield 6 serving(s)

prep time 10 Min

cook time 6 Hr 30 Min

Ingredients For slow cooked chicken and dumplings

4

[or 5] boneless skinless chicken breasts
1 can

10 3/4 oz. cream of chicken with herbs soup
1 can

10 3/4 oz. cream of celery soup
2 1/2 c

chicken broth
8

frozen biscuits thawed [recommend: grands! southern style]
1/4 c

finely minced onion
3 Tbsp

melted margarine/butter
1 tsp

dried parsley flakes
1 tsp

poultry seasoning
1/8 tsp

dried thyme
1/8 tsp

dried tarragon
salt & pepper to taste

How To Make slow cooked chicken and dumplings

1
Spray the inside of your slow cooker with cooking spray and set it on the Low setting. Cut the chicken breasts once through the middle, then into chunks and place into the bottom of your slow cooker. In a mixing bowl, mix together the soups, broth, melted margarine, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on Low for 5 hours. After 5 hours, remove the lid, stir and increase the temperature to the High setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours. Yield: 6 servings If you'd like to add veggies: In a stove top pan, saute 1/2 cup each of chopped celery and onion with one cup of carrots in vegetable oil until golden. Season with salt and pepper to taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve hot.

2
Cooks note: I prefer to add the vegetables at the end of cooking, so, the chicken and dumplings won't get lost in the flavor of the vegetables. You can skip this optional step and enjoy vegetables on the side if you wish.
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