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  • Shannon Lage

    Slow-Cooker Chicken Dumplings- 1lb of Boneless Skinless Chicken Breasts. 2 Tablespoons Unsalted Butter. 2 cans Cream of Chicken Soup. 1 can Chicken Broth. 4 Large Flaky Biscuits. Place chicken in crock pot and top with butter. Add cream of chicken soup & chicken broth. Cook on High for 4-6 hours. Remove chicken from crock pot and use a fork to shred. Return chicken to the pot. Cut each biscuit into 9 pieces stir into the mixture. Continue to cook for 30 minutes.

  • This Day Forward Coaching | Carol Leek

    Slow Cooker Chicken and Dumplings A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening. This recipe was super easy and delicious; even my picky five-year-old loved it! I just wish that the photo had turned out better. That is the unfortunate part of cooking after the time change: by the time we sit down to dinner it is already dark which means it is nearly impossible to get a good photo. :( Slow-Cooker Chicken and Dumplings adapted from Bubble Crumb Ingredients: 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) Place thawed chicken in crock pot 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. Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot. Makes about 6-8 servings. My Slow-Cooker Info: The Crockery Cooker 6-Quart Slow-Cooker by West Bend model #84316. Other models may have different temperature settings and could effect your results. Mine is at least twice as big as it needs to be so a smaller model could probably be used but you may have to adjust the cooking times.

  • Stephanie Smith

    Crock pot chicken and dumplingsSlow-Cooker Chicken and Dumplings Ingredients: 1lb of Boneless Skinless Chicken Breasts (3-5) 2 Tablespoons Unsalted Butter 2 cans Cream of Chicken Soup 1 can Chicken Broth 4 Large cans Flaky Biscuits Place chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth. Cook on High for 4-6 hours. Remove chicken from crock pot and use a fork to shred & Return to crock pot. Cut each biscuit into 9 pieces and stir into the chicken mixture. cook on High for 30 minutes.

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