A friend recently asked for a recipe for chicken and dumplings. I make chicken and dumplings in my 6 quart slow cooker and they taste as good as the chicken and dumplings my mom used to make. They taste better when they are cooked in the slow cooker, plus you can go about whatever else you need to do without the worries of burning or sticking.
I use boneless skinless chicken breasts, or even better when I can find it, Tyson Best of the Boneless, which is 2 boneless skinless breasts and 4 boneless skinless thighs. Then you get dark meat as well as white meat, and you don’t have to pull chicken meat off the bone like mom and grandmother did for their chicken and dumplings.
Also, for my dumplings, I use Pillsbury Southern Style frozen biscuits that have been thawed, rolled out with my biscuit roller, and then using a pizza cutter cut into 1 inch by 3 inch dumplings.
I hope you and your family like this Slow Cooker Chicken and Dumplings:
4 - boneless skinless chicken breasts or 1 package Tyson Best of the Boneless
½ – ¾ teaspoon poultry seasoning
2 – 14 ounce cans chicken broth
2 – 10.5 ounce cans Cream of Chicken soup
1-2 – soup cans of water
4 – 5 Pillsbury Frozen southern style biscuits, thawed and cut into dumplings
Place a Reynolds Slow Cooker liner in the slow cooker according to package directions.
Lay the boneless skinless chicken on the bottom of your slow cooker, then season with the poultry seasoning.
Add cans of chicken broth, cream of chicken soup, and water to large mixing bowl. Stir to combine, then pour over chicken in the slow cooker.
Put the lid on the slow cooker, and cook on low setting for 7 hours, or on high setting for 5 hours.
When Chicken mixture has about an hour and a half left, remove lid, and using tongs or 2 forks, shred chicken to bite sized pieces and return to slow cooker. Add the dumplings and stir GENTLY to distribute the dumplings throughout. Replace lid, and allow to cook for the remaining hour and a half.