Crockpot Chicken & Dumplings

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Originally found at www.http://whoneedsacape.com/2013/01/crockpot-chicken-dumplings/

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  • 6
  • Easy
  • Average budget

Ingredients

  • 6 boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans Cream of Chicken soup
  • 1 cup water
  • 1 cup diced onion
  • 1/2 cup shredded carrots (I buy the pre-cut matchstick cut carrots)
  • 4 T butter, cut into chunks
  • 1/2 t ground pepper
  • 1 T dried Rosemary
  • 1 cup milk
  • 1 (16 oz) can Pillsbury Grands Biscuits (do not cook)

Preparation

Step 1

Add one can of the Cream of Chicken soup to the bottom of your Crockpot, spread around.

Step 2

Sprinkle 1/2 of the diced onions and carrots on top of the soup.

Step 3

Now layer with chicken breasts & add water.
Spread remaining can of soup over top of chicken breasts.

Step 4

Add butter, placing chunks all over top of soup.

Step 5

Add remaining onion and carrots. Sprinkle ground pepper and Rosemary over entire top of Crockpot.

Step 6

Place lid on and cook on high for 5 hours. (This time may vary according to your Crockpot).

Step 7

Take chicken out and shred. I use my Kitchenaid mixer with the dough hook, shreds chicken in a matter of a couple minutes.
Add shredded chicken back into Crockpot, stir.

Step 8

Stir in milk.

Step 9

Cut uncooked biscuits into 4 pieces each, add all cut pieces into Crock pot, stir well.

Step 10

Replace lid & cook 1 more hour or until center of biscuits are not raw.

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***If freezing as part of the Freezer Cooking meals, do not add milk or biscuits to freezer bags. Those ingredients go in towards the end of cook time***

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