Very good, made exact per recipe the first time. I thought the dumplings were a little doughy and clumpy, so I used flaky biscuits the second time, sprinkled them with flour and rolled them to a small pancake size & quartered with a pizza cutter, this was better.
When you remove the chicken to shred or cut up, put the biscuits in and then the shredded chicken on top to sink them into the hot liquid.
I also used one can of cream of celery soup for more flavor and about 1/4 c. of cream (you can use milk) and a squirt or two of lemon juice to give it the butter milk flavor.
If using butter milk biscuits, they need to be cut across the middle (as if you were buttering a cooked biscuit ) and then flour and roll them out before putting in the slow cooker.
It seems the contents of the slow cooker is to low temp to cook them properly (like trying to fry something in oil that is not hot enough) so they just turn into half cooked doughy biscuits.
Next time I am going to boil them in chicken broth and then add them & broth to the slow cooker...
This is how I normally cook biscuit dumplings...
Any left overs, add some mixed veggies and it makes an awesome chicken pot pie...I just made 3...
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Very good, made exact per recipe the first time. I thought the dumplings were a little doughy...