Thursday, September 2, 2010

Slow Cooker Chicken & Dumplings

This one time my fabulous sister Adriane shared a slow cooker Chicken & Dumplings recipe with me, and for some reason I failed astronomically while making it. The dumplings were undercooked and doughy. Not good at all. So I left it alone for a couple years. 

Then the other day--I found another recipe on Okay, so it's probably the same recipe. But I lost the one from my sister when my hard drive crashed, so it can't be proven. ;)


Tonight I sucked back my fear of failing miserably (again), and decided to give Chicken & Dumplings another try. I tweaked the recipe a bit and whoodathunk!? It turned out splendidly!

The dumplings were divine, the chicken was fall-apart moist, and the whole package was lip smackingly delightful!

When Kirby saw this picture he said "You know what would look good in that picture? Some red hot sauce. Like Tabasco. Mmm. That would taste good, too!" So next time we'll try it with a bit of tabasco mixed in, and I'll let you know how it goes. Or you could just try it yourself! ;) Oh--and did you notice that flaky biscuit goodness? (That's the part of the dumpling that was above the sauce.) DELISH!


2 skinless, boneless chicken breasts, halved lengthwise, and then cut in half again (not lengthwise)
2 T. butter
2 (10.75 oz) cans condensed cream of chicken soup
1 (14 oz) can chicken broth
1 onion, finely diced
1 (12 oz {ish}) package refrigerated biscuit dough, torn into pieces


1.     Place the chicken (slightly frozen still, and raw), butter, soup, and onion in a slow cooker.
Cover with the chicken broth.
2.     Cover, and cook for 5 hours on high.
3.     Put the biscuit in roughly 90 minutes before serving time.
Push them down into the mixture slightly to allow the dumplings to get saturated with flavor.
4.     Cook until the dough is no longer raw in the center.

YIELDS: 5-6 servings.



©2009 DAV.I.SON. | by TNB