So last week when I asked about your favorite crock pot meal, my friend Jessie gave me the recommendation of chicken and dumplings. Now I had actually never made dumplings, and didn’t really grow up eating them much because my mom didn’t like the texture of the dough, and though it tasted uncooked, so I maybe only had them twice growing up when someone else made dinner for me. But even with my lack of experience I trust Jessie and decided to ask her for her recipe. And although (like I said) I’m no “dumpling expert” these turned out pretty good. And Nate even said they were just as they should be.
So now I’m sharing the recipe with you. This recipe was super easy, as all my favorite crock pot recipes are. These dumplings are considered “drop dumplings” because I made them with canned biscuit dough. But if you want to make “noodle dumplings” you could replace the biscuits with shredded tortilla strips. (Apparently this type is more popular in the south). Sounds yum!
2 chicken breasts, halved
2 TBS butter or margarine
2 (10 oz) cans condensed cream of chicken soup
½ yellow onion, finely diced
1 can biscuits (If you are using large biscuits like Pillsbury, cut them each in half or quarters. I used a can of 10 smaller biscuits and it seemed fine, though I may even choose to cut these into pieces next time to make it better).
- Place the chicken breasts, butter, soup and onion in a slow cooker.
- Fill with enough water to cover, about 1 ½ cups
- Cover and cook on low for 5 to 6 hours.
- 30 minutes before serving place biscuits in the slow cooker
- Cook about 30 minutes until the dough is no longer raw in the middle.