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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 17, 2013
Remarkably good considering it starts from canned soup. I synthesized many of the suggestions here, using 2 cups of canned stock in place of water, and I also a can of sliced carrots (the liquid at the start and the carrots themselves near the end). I used 3 large breasts and it was plenty of chicken. Most importantly, I added a splash of white wine, poultry seasoning, a little cumin and rosemary, a chopped onion and a few chopped mushrooms to elevate the flavor and it turned out great. I used 1.5 cans of biscuits and should have used the full 2 cans, we ran out of dumplings! I used homestyle/buttermilk biscuits and not the flaky layer kind of canned biscuits, and they tasted similar to scratch dumplings except for being a bit denser and chewier. Will definitely make this again!
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