Friday, December 9, 2011

Crock Pot Chicken and Dumplings

This is a dinner I have REALLY been looking forward to making. I love soupy/stewy/chilli type meals when it starts to get cold out. I have hardly ever used the crock pot. In fact, I believe I used it once and the meal turned out to be a mess. A super, barely any taste mess. So I've usually left the crock pot cooking to Craig and his super yummy chilli.
When I saw this recipe for Crock Pot Chicken and Dumplings on Pinterest, I thought "Hey! A recipe even I can't screw up!"
Ingredients (minus the biscuits that I forgot to take out of the fridge) 
Now, the recipe I found called for 1LB of Chicken Breast. If you can find a package of Chicken Breast for less than 2lbs.. Yay you!  I could not, so I doubled the recipe. Which was VERY good since both Craig and I had seconds and we still had enough for leftovers. You start by taking your chicken breasts and laying them in the bottom of your crock pot.  You then top the chicken with butter.
Raw Chicken and Butter. Umm, yum??

Then you pour your Chicken Broth and Condensed Chicken Soup on top of your chicken. It looks really unappealing after you pour all that in. But once it starts cooking, it smells really good. Totally confused my daughter, who kept asking if dinner was ready.
I will not say what this looks like.

Once everything is in your Crock Pot, set on high and cook for 4-6 hours.  I cooked mine for 5 hours.  You then carefully (seriously: CAREFULLY) remove your chicken breasts and shred with a fork. It will be very hot and should be extremely easy to shred.  
What your chicken should look like

You then put the chicken back into the crock pot. Again, do this carefully. As I learned, letting the chicken splash back in and splatter HURTS. Take your refrigerated biscuits (i.e: Pillsbury Grands and the like) and cut into pieces. I quartered each biscuit. 
Cut up biscuits.
Carefully drop the biscuit pieces into the crock pot and give everything a stir. Re-cover your crock pot and continue cooking on high for an additional 30 minutes. 
All Done
Ready to Eat
This meal came out a lot better than I expected. It was like a creamy chicken noodle soup, but with dumplings instead of noodles.  It got 2 thumbs up (and seconds from myself and Craig) and most importantly, a "Delicious" from Kaedence.

2LBS Boneless, skinless Chicken Breast
4 Cans (10.5oz) Cream of Chicken Soup
2 Cans (14oz) Chicken Broth
1 Can Refrigerated Biscuits 
4 TBS Butter

Lay Breasts in bottom of crock pot, top with butter.
Add Soup and Broth, cook on High 4-6 hours
Remove Chicken, shred with fork. Return to Pot
Cut up Biscuits, add to pot and stir. 
Continue cooking on high for 30 min.
Serve immediately. 

Hope you enjoy this savory, warm dinner!


  1. Can't wait to try this tomorrow!

    1. We loooooved this! So glad I found it on Pinterest! I plan to feature this on my blog soon! I'll link it to you!!!

    2. So glad to hear you enjoyed it! This has become one of our favorite recipes as well.