Crockpot Chicken and Dumplings

QSis

Grill Master
Staff member
Gold Site Supporter
I don't know where I got this recipe - I found it in my computer files.

I used 1 huge chicken breast and 4 boneless, skinless thighs. I only used 3 big refrigerated biscuits, torn into 5 pieces each.

It was very good, but I would like a more chicken-y flavored liquid next time. Loved the dumplings!

Lee

Crockpot Chicken and Dumplings

4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1 cup cooked peas
1/2 onion
crumbled bacon
parsley
garlic powder
salt and pepper
Bell's Poultry seasoning
1 can flaky biscuits

Place chicken breasts in bottom of crockpot

Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot.

I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!

chick in crock.JPG


chick and dump.JPG
 

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
You mentioned wanting a more chickeny tasting liquid.
I've got Orrington Farms chicken base.
I'll probably sprinkle some of that in when I make it.
 

QSis

Grill Master
Staff member
Gold Site Supporter
You mentioned wanting a more chickeny tasting liquid.
I've got Orrington Farms chicken base.
I'll probably sprinkle some of that in when I make it.

That sounds good, Lora.

I used Campbell's Healthy Choice cream of chicken soup. Maybe the regular, or another brand, would be less bland.

Lee
 
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