Chicken and dumplings. Is there any meal more comforting than that? Growing up, this meal was a staple in the Lowe household. We had it every time it was chilly outside. This recipe is so easy, you’ll think I left something out. I didn’t. Trust me. My mom always makes this on the stove top but I did mine in the slow cooker. The only thing better then chicken and dumplings is chicken and dumplings cooking while I’m away all day. You just have to make this. Soon.
1 pound of chicken breasts (uncooked…frozen or thawed, it doesn’t matter if you’re using the slow cooker)
4 cups of water
2 cans of cream of chicken soup
1 tablespoon black pepper
1 can of refrigerated biscuits (I use Grands)
Place chicken breasts in the bottom of your slow cooker. Top with water and both cans of soup. Add in black pepper.
Cover and cook on low 7-8 hours or high 3-4 hours. Remove lid about 15 minutes before you’re ready to eat, shred the chicken in the slow cooker with two forks.
Take your biscuits and quarter each one (I just tear them with my hands but you could cut them). Add in your biscuit pieces into the slow cooker. Cover and continue to let the biscuits cook another 15 minutes.
Now…if you’re not a regular to chicken and dumplings…here’s the thing. They’re dumplings…not crusty biscuits. Dumplings have a doughy texture…your biscuits will be cooked but they’re not going to fluff up like biscuits. I just wanted to make that clear :). If you want to do this on the stove top, simply cook your chicken over medium-high heat with the 4 cups of water, then shred in the pot, add in your soup and cook about 10 minutes. Then add in your biscuits and cook another 10 minutes. Dinner is done.
A sweet boy to cuddle with on a chilly night.