Slow-Cooker Chicken and Dumplings

Sunday, 03 Nov 2013

This great recipe is one of those that gets passed friend to friend — I always recommend it (or make it) for parents of newborns. It’s so easy to make, tastes great, and the leftovers even freeze well. Soon after our son had arrived, our friend and neighbor made this for us. She picked up my crockpot, put everything in and brought it back to our house to cook all day. We were left with a wonderful meal without having to lift a finger. As a bonus, your house will smell great while this is cooking. In the last step of the recipe, I usually leave the biscuits whole. I find it’s easier to package up servings of leftovers using one biscuit “dumpling” per serving along with the chicken and liquid.

Also, it is possible to make a gluten-free version of this. Just be sure to use GF cream of chicken soup, broth, and bouillon. For the dumplings, I made this gluten-free biscuit recipe (Gluten Free Biscuits), baked them, and added them on top of the chicken and liquid.

Without further ado, here is the very simple recipe:

Slow-Cooker Chicken & Dumplings

1 lb boneless skinless chicken breasts
1 onion
2 cans cream of chicken soup (or one cream of chicken and one cream of celery)
1 c. chopped carrots
1 c. chopped celery
3 1/2 c. chicken stock
2 tbsp. butter
Chicken bouillon cube
Salt & pepper to taste
10 oz. package refrigerator biscuits

Place everything except biscuits in crock pot and stir to combine. Cook on low for 8 hrs. About an hour before serving, remove chicken, shred, and return to pot. Then tear up biscuits into small pieces and drop into pot. Let cook for 50-60 minutes or until dumplings are cooked thoroughly.



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