Chicken and dumplings—the ultimate comfort food! This recipe elevates the classic dish by using Grands biscuits for incredibly easy, fluffy dumplings cooked to perfection in your slow cooker. Forget fussy dough making; this method simplifies the process while delivering exceptional flavor. Get ready for a heartwarming meal that’s both delicious and surprisingly simple.
What Makes This Recipe Special?
This slow cooker chicken and dumplings recipe utilizes Grands biscuits, a readily available store-bought ingredient that significantly reduces preparation time. The slow cooker ensures the chicken is incredibly tender and the dumplings are perfectly cooked through, with a melt-in-your-mouth texture. The result? A restaurant-quality meal with minimal effort. This is perfect for busy weeknights or when you want a comforting meal without spending hours in the kitchen.
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 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (16.3 ounce) can of mixed vegetables, drained (optional)
- 1 tube (16.3 ounces) Grands! Southern Style Homestyle Buttermilk Biscuits
Instructions:
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Prepare the Chicken: Place the chicken breasts in the bottom of your slow cooker.
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Create the Sauce: In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk, thyme, salt, and pepper. If using mixed vegetables, stir them in now.
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Combine: Pour the soup mixture over the chicken in the slow cooker.
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Slow Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
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Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks.
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Add Biscuits: Separate the Grands biscuits and place them on top of the chicken and soup mixture in the slow cooker. Do not separate the biscuits; place them directly on top. You may need to break some larger biscuits into smaller pieces to fit.
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Cook Biscuits: Cover and cook on low for another 30-45 minutes, or until the biscuits are golden brown and cooked through.
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Serve: Stir the shredded chicken back into the soup mixture, and serve immediately.
Frequently Asked Questions (FAQs)
Can I use other types of biscuits?
While Grands biscuits are specifically recommended for their ease of use and fluffy texture, you can experiment with other types of refrigerated biscuits. Just keep in mind that cooking time might need to be adjusted depending on the biscuit brand and thickness.
What if I don't have a slow cooker?
This recipe is designed for a slow cooker for optimal tenderness and ease. However, you can adapt it for stovetop cooking. Brown the chicken, then simmer it in the soup mixture until cooked through. Drop biscuit dough into the simmering mixture during the last 15-20 minutes of cooking.
Can I add other vegetables?
Absolutely! Feel free to add your favorite vegetables, such as carrots, celery, or potatoes. Just add them along with the mixed vegetables or at the beginning of the cooking process. Keep in mind that harder vegetables will need more time to cook.
How can I make this recipe spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup mixture for a spicier kick.
How do I store leftovers?
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Tips for Success:
- Don't overcrowd the slow cooker: Ensure there's enough space for the biscuits to cook evenly.
- Check for doneness: The internal temperature of the chicken should reach 165°F (74°C).
- Adjust seasonings to taste: Feel free to customize the seasoning to your preference.
This slow cooker chicken and dumplings recipe using Grands biscuits is a guaranteed crowd-pleaser. Its simplicity, delicious flavor, and tender texture make it a perfect weeknight meal or a comforting dish for a cozy weekend. Enjoy!
