This recipe for Chicken and Dumplings is so easy it practically makes it by itself…. Well actually.. it does! This is a slow cooker recipe… hardly any prep… just put the ingredients into the slow cooker.. and turn it on… now you can’t get any easier than that.
The recipe calls for 2 cans of Cream of Chicken Soup.. you can use .. regular or 98% fat free… whichever you prefer… you can also use Cream of Chicken Mushroom Soup or substitute one of the cans with Cream of Mushroom Soup…
The recipe calls for 1-2 cans of refrigerated biscuits.. depending on how large your slow cooker is.. will depend on whether you use 1 or 2 cans… Mine is quite large and I just fit 2 cans of biscuits.. most slow cookers will handle only 1 can of biscuits.
This recipe will serve four.
This is truly one of the easiest recipes you can make… and fool proof!
Recipe: Easy Chicken and Dumplings
All you need:
3-4 large boneless chicken breasts (about 2 pounds)
2 cans of Cream of Chicken Soup (see TIPS)
1 medium onion, finely diced
8 oz. fresh mushrooms, sliced
1 large russet potato, peeled and diced (large dice)
1 ½ cups chicken broth
1 teaspoon dried thyme
½ teaspoon paprika
1 bag Birds Eye Mixed Vegetables
1-2 cans (7.5 oz each) Pillsbury Buttermilk Biscuits
All you have to do:
In a small bowl mix the soup and dried thyme and paprika.
Put all ingredients except the biscuits into a slow cooker. Set it on high and cook for 4 hours.
Turn the setting down to low. Separate the biscuits and lay them over the top… replace the lid and continue to cook for another 2 hours.
Serve in bowls.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter
Mexican Recipes You May Like