chicken and dumplings
It’s a cold, rainy day here in Greenville and I woke up dreaming about chicken and dumplings. I make mine in the slow cooker and it’s easy and delicious. You can probably change this up as needed but it’s pretty good the way it is here. I can smell it now wafting throughout our home and can’t wait to dig in later tonight!
- Chicken and Dumplings
4 skinless, boneless chicken breasts
2 Tbl butter
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 onion, diced
1 package Onion Soup Mix
Chicken Stock
2 packages refrigerated biscuit dough, torn or cut into pieces
1 package frozen mixed vegetables (if desired)
Place the chicken, butter, soups, onion and soup mix in slow cooker and add chicken stock until it’s all covered. Cover and cook on High for 5 hours. Add dough and vegetables. Cook until the dough is cooked, about 1 more hour.
We usually add the vegetables which definitely makes it more of a meal and gives the children some veggies. You can use any kind of biscuit dough or use the croissant dough which is easier to tear into flat pieces.
It smells divine and it’s a snap to throw into the cooker in the morning. I love my crock pot! Happy Eating!
Mmm. I’m going to try this.
Sounds delish! I love my slow cooker, too!
Susanne, Chicken and Dumplings has been a favorite in our family since I was a child (and that goes way back). My mom, born in the south, was taught to make it with something like Bisquick, making the dumplings more like fluffy biscuits floating in the chicken mixture.Can Magnolia tell me the origin of the ‘dough’ dumplings and the biscuit ‘dumplings’. Did one originate in the North and the other in the South?