I like to try new recipes, so I made this Crock Pot Chicken and Dumplings recipe. That evening, my mother-in-law dropped by so we had her stay for dinner. I’m always a little worried about having a new dish when a guest is over because I don’t always know if it will taste good or not. Luckily, this Crock Pot Chicken and Dumplings recipe was a success and everyone had second helpings! This is definitely an easy and yummy dish that I’ll be making again for our family.
| Crock Pot Chicken and Dumplings | Print |
- 3-4 chicken breasts, boneless, skinless
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon paprika
- 2 (10.5 oz.) cans condensed cream of chicken soup
- 3 Tablespoons butter, melted
- 1 small onion, chopped
- 1 (14.5 oz.) can chicken broth
- 2 cans refrigerated biscuit dough OR make your own biscuit dough using the recipe below
- ½ bag (8 oz.) bag frozen peas and carrots vegetables, thawed
- Place the chicken in the crock pot. Sprinkle the poultry seasoning, salt, pepper & paprika on top.
- Add the cream of chicken soup, butter, onion, and chicken broth to the crock pot.
- Cover and cook on low for 8 hours.
- Uncover and shred the chicken, then mix it into the soup.
- Roll out the refrigerated biscuit dough and cut into small squares. Place the dough squares on top of the soup mixture.
- Cover and cook on high for 1 hour or until dough is cooked through.
- Add sifted flour if needed to thicken soup.
- Serve with peas and carrots.
Homemade Biscuits
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup shortening
2/3 cups milk
Directions:
Combine flour, baking powder, salt, and sugar. Cut the shortening into the dry ingredients until it is like course crumbs. Add milk all at once, and stir quickly with a fork. On a lightly floured surface, roll out dough 1/2 inch thick. Cut out biscuits (I use a cup or peanut butter lid so the biscuits look nice and round). Bake on greased baking sheet at 450 degrees for 10-12 minutes.
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