Chicken and dumplings is a classic comfort food, perfect for a chilly evening. This recipe simplifies the process by using canned biscuits for the dumplings, making it a quick and easy meal even on busy weeknights. Get ready for a hearty, flavorful dish that's sure to become a family favorite!
What Makes This Crock Pot Chicken and Dumplings Recipe So Special?
This recipe leverages the convenience of canned biscuits, eliminating the need for making dumplings from scratch. This significantly reduces prep time without sacrificing flavor or texture. The slow cooker does all the work, resulting in tender, juicy chicken and fluffy dumplings. The simplicity of this method makes it ideal for beginner cooks or anyone short on time.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 (10 ounce) can refrigerated biscuits
Instructions:
- Prep the Chicken: Place the chicken breasts in the bottom of your slow cooker.
- Combine the Soup Mixture: In a bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, chicken broth, thyme, rosemary, salt, and pepper.
- Pour Over Chicken: Pour the soup mixture over the chicken in the slow cooker.
- Cook on Low: Cook on low for 6-8 hours, or until the chicken is cooked through and easily shreds.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks.
- Add Biscuits: Separate the biscuits and place them on top of the chicken mixture in the slow cooker. Do not press them down.
- Cook Until Biscuits are Done: Cover and cook on low for another 30-45 minutes, or until the biscuits are cooked through and golden brown.
- Serve: Serve hot and enjoy!
Frequently Asked Questions (FAQs)
Can I use different kinds of biscuits?
Yes, you can experiment with different brands of canned biscuits or even try refrigerated biscuits that aren't the typical "roll" style. Keep in mind that cooking time may vary slightly depending on the type of biscuit you use.
What if I don't have cream of mushroom soup?
You can substitute cream of chicken soup or even a homemade creamy mushroom sauce. If using only cream of chicken soup, you may want to add a bit more mushroom flavor using dried mushrooms or mushroom seasoning.
Can I make this recipe in an Instant Pot?
Yes, this recipe can be adapted for the Instant Pot. Sauté the chicken briefly before adding the soup mixture. Then, pressure cook on high for 15 minutes, followed by a 10-minute natural pressure release. Add the biscuits and cook on the sauté function until they are golden brown.
Can I add vegetables to this recipe?
Absolutely! Consider adding carrots, celery, potatoes, or peas for extra flavor and nutrition. Add these vegetables along with the chicken at the beginning of the cooking process.
How can I make this recipe healthier?
You can use low-sodium soups and chicken broth to reduce the sodium content. You can also substitute some of the milk with chicken broth to lower the fat content. Consider using whole wheat biscuits for added fiber.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
This slow cooker chicken and dumplings recipe is a simple, delicious, and convenient way to enjoy this classic comfort food. Give it a try and let us know what you think!
