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from Sylvia's cookbook

Slow-Cooker Chicken and Dumplings




  • 1lb of Boneless Skinless Chicken Breasts (about 3)
  • 2 Tablespoons Unsalted Butter
  • 2 cans (10.5oz) Condensed Cream of Chicken Soup
  • 1 can (14oz) Chicken Broth
  • 1 medium White Onion, diced
  • 4 Large Flaky Refrigerator Biscuits (half a can)
  • Add your own personal touches like peas, carrots, potatoes, herbs, etc. to make it your own!!
  • Preparation:
    1. Place thawed chicken in slow-cooker and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.
    2. Remove chicken from slow-cooker and shred with a fork and cut each uncooked biscuit into 9 small pieces. Put the chicken and biscuit pieces into the slow-cooker with the other mixture and stir everything together. Continue to cook on High for 30 minutes. Add more chicken broth if necessary. Serve hot.
    3. Makes about 6-8 servings.

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