Easy chicken and dumplings for the slow cooker using mostly canned ingredients.
1. Place the chicken (uncooked and whole), butter, condensed soup, veggies, garlic and onion in a slow cooker. Add chicken broth and seasonings (poultry seasoning, seasoned salt, pepper, etc.).
2. Cover, and cook for 5 to 6 hours on high, or for 10 hours on low.
3. About 60 minutes before serving, place the biscuit dough (torn into small pieces) in the slow cooker. Cook until the dough is no longer raw in the center. In my slow cooker, that takes about 40 minutes on high, or 90 minutes on low.
4. Shred the meat before serving. It’s an extra step, but cooking the breasts whole means that they stay nice and juicy.
Without seasonings, this is a pretty bland dish. I use cumin, paprika, poultry seasoning, kosher salt, and ground pepper, but there’s no set list of spices. Use whatever you like!
I’ve also had good results using 1 can of condensed cream of chicken and 1 can condensed cream of mushroom or cream of celery. Low-salt and low-fat soups don’t have any effect on the flavor of the dish, in my experience.
You must be logged in to post a review.
I made this without the veggies and with 1 can cream of chicken and 1 can cream of celery as well as some chicken stock instead of broth. Huge hit with the hubster.
This was great! I substituted frozen mixed vegetables for canned. Simple, hearty and really tasty and best of all, it reheated terrifically today at work. Thank you for sharing!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
5 Comments
Leave a Comment
You must be logged in to post a comment.
mollysmommy on 12.16.2010
i make mine this same way, but use cream of chicken with herbs soup – adds so much extra flavor!
Mel on 12.10.2009
This was SO good!!! I loved it. I used cumin and paprika. I didn’t have poultry seasoning so I used sage and a little bit of italian seasoning cause I was all out of thyme too. Only about 1/4 tsp of italian seasoning, I just wanted some of that thyme in there. I threw a little garlic salt and pepper in there too. I used one can of cream of chicken and 1 can cream of mushroom. My chicken breasts were still close to frozen when I threw them in and they turned out great. This had awesome flavor and it was so easy to make.
This is definately going on the list to make again. Thanks for such a great, flavorful, and easy recipe!!
nancypants on 11.23.2009
This was DELICIOUS! I cut the chicken breasts in half as I needed to cook it a bit faster. Also I used fresh chopped carrots and celery instead of canned veggies. Used the Cumin, Poultry seasoning and Paprika as recommended and it was absolutely delicious! Got rave reviews from everyone who partook as I had guests over! Thank you!
bkwyrm on 11.10.2009
Put the chicken in raw and whole – just make sure you defrost it, first. You’ll have to sort of shred the chicken before you serve it, which adds an extra step, but cubing the chicken before cooking it can mean dry chicken. I prefer to toss the breasts in whole, cook the dish, and then sort of rip the chicken up with a spatula before serving. The chicken will be tender enough to fall apart really easily, I promise. Good luck!
Summersmom on 11.10.2009
This might be a silly questions, but should the chicken be cooked before placing in the slow cooker? Also, would you put them in whole? Im looking forward to making this for dinner tomorrow night!