One of our readers left this Easy Chicken and Dumplings recipe on our Facebook Page a few weeks ago and it was an instant success on my dinner table. Even my 1 year old can’t seem to get enough!
I’ve tweaked the recipe a bit from the original, here’s my interpretation:
Easy Chicken and Dumplings for the Crock Pot
– 4 Chicken breasts
– 2 cans of Campbell’s Cream of Chicken soup
– 16 ounces of Chicken broth
– 1 large sweet onion (I used two smaller ones)
– 1 can of Pillsbury Biscuits (Use $.30 off two coupon)
– Salt and Pepper
Combine the chicken, onions, broth, Cream of Chicken soup, salt and pepper in your crock-pot. Cook on high for 6 hours. Once done, use two forks and shred the chicken. Cut biscuits into 1/2 strips, put in the crock-pot. Cook everything on high for an additional 30 minutes.
Bon appetit!
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Sounds yummy and so easy!!! Definitely gonna try this! Thank you!!!
I have it in the crockpot right now… thanks for the recipe!
This sounds so good! Even my daughter thought so and is begging me to make it. I’m wondering tho, when you made this to put in the freezer did you cook it minus the biscuits then freeze it or just mix it all up and put it in the freezer so it can just be thrown in the crockpot another time? I’m just going to get started doing freezer food and love seeing new ideas!
Cherie, I put the biscuits in it so it can be heated up in the microwave (for my husband who isn’t kitchen friendly). If you want to wait to throw the biscuits in, then I suggest cooking it on high for almost an hour. Let me know how you like it!
I do something very similar to this. When whole chickens or cut up chicken are on sale, I buy a bunch then I roast them in my electic roaster with celery, onion, carrot, garlic, and bay leaf. I add tons of water to the pan.
Then in a stock pot, I will use some stock or broth and simmer finely diced celery and onion and sliced carrots until tender. When my chicken is roasted, I will chunk up all the meat and add it to the pot. This I freeze. Some containers I use very little broth for turning into chicken and dumplings and others I use more broth for turning into soup. I then strain and freeze all of the stock I have from roasting the chicken in ziplocks for future use.
For an easy meal, I will pop a container from the freezer in the microwave for about 6 minutes, long enough to be able to get it out and into a pot and simmer till hot. I then will mix in cream of chicken bring to a bubble, top with halved or quartered refridgerated buscuits and cover for 15 minutes. Perfect mock chicken and dumplings. Four soup I just heat, bring to a boil and add in cooked noodles.
I love to do this on a weekend and can usually make enought to get 3-8 meals for my freezer stash. Then dinner takes no time. Could also be done in crockpot!
I don’t understand how big the pieces of biscuits should be? Just small circles or long strips ?
Keep in mind they will expand while cooked. Try small at first, then make them bigger next time if you wish.
I make Chicken and Dumplings very simular to this, but I’ve always made it in a large stock pot on the stove. I add about 1/2 cup of each: chopped celery, chopped carrots and chopped onions while the chicken is simmering. I like to use the Campbells Cream of Chicken with Herbs, gives a great flavor to it. REALLY IMPORTANT ADVICE: Do NOT use the “Flakey Layers” type of canned biscuits, they will seperate and dissolve into the broth and you will have a thick gooey mess. I learned that one the hard way. 🙁 I’m gonna give it a try in the crock-pot now that I see it can be done. Thanks for sharing this recipe!
Thanks for your advice, Melisa!
I have it in the crockpot now but I added carrots & celery 🙂 !!!
i added 1 cup chopped fresh celery and lots of black pepper