Slow Cooker Chicken and Dumplings
I have been making this recipe for a long time. I found it here on this site and since then have made many different variations. I made it exact the first time and loved it but never left a review.
I have never been a fan of the true made from scratch chicken and dumplings. My family loves them, so tried this one. Everyone loved it.
If you love the true made from scratch dumplings then don't compare this, its a different style.
This recipe is very forgiving. Sometimes I add vegetables - whatever is on hand, celery, broccoli, carrots, etc, I always do chicken broth instead of water. I normally only add 1 can of cream soup. I put the breasts in froze, then later shred it or dice it up. I add the biscuits in about an hour before meal time. I tear them into small pieces and shove them in the soup. Some are left on top. They eventually brown beautifully where it looks more like you've pulled a biscuit topped pot pie out of the oven.
2 users found this review helpful
Jan. 11, 2015