Southern Chicken and Dumplings (Crockpot)

This recipe is so simple, and it’s really good. I found it my “Super-Fast Slow Cooking” cookbook by Gooseberry Patch. My parents got me it 21st birthday in November, but weren’t very good at hiding it! My dad left it in the bag of Pampered Chef things for me that they brought back from their trip to Erin’s in AZ. Early birthday presents are so awesome :)

I love hearty meals when the weather gets chilly, and this down home meal really hits the spot! It is really easy to make, especially on a busy day because you throw your ingredients in the crockpot and let it go while you are at work or school.

Southern Chicken & Dumplings (Crockpot)                                                                                                                                           [click to print]

Serves 6 (from Super-Fast Slow Cooking by Gooseberry Patch)


3 cans of cream of chicken soup
1/4 cup onion, diced
6 boneless, skinless chicken breast halves
3 3/4 cups water
3 12oz. tubes refrigerated biscuits, quartered


Pour soup into slow cooker; add onion and chicken. Pour in enough water to cover chicken. Cover and cook on low setting for 6 to 8 hours, or on high setting for 4 to 6 hours.

About 35 to 40 minutes before serving, turn slow cooker to high setting. Drop biscuit quarters into slow cooker; stir well. Replace lid and cook for 35 minutes more, or until dumplings are done. Stir and serve.


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