Chicken and dumplings, a classic comfort food, just got easier! This recipe uses canned biscuits for incredibly simple, yet delicious, crock pot chicken and dumplings. Forget hours of kneading dough – this method lets you focus on the flavor. Let's dive into this foolproof recipe that's perfect for busy weeknights or a cozy weekend meal.
What Makes This Crock Pot Chicken and Dumplings Recipe Unique?
This recipe distinguishes itself through its simplicity and speed. Using canned biscuits drastically cuts down on preparation time, allowing you to enjoy a hearty, homemade meal without the fuss. The slow cooker does all the hard work, resulting in tender chicken and fluffy dumplings, infused with rich, savory broth.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup (optional, adds richness)
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 (16 ounce) can refrigerated biscuits
Instructions:
- Prep the Chicken: Place the chicken breasts in the bottom of your slow cooker.
- Combine Soups and Broth: In a bowl, whisk together the cream of chicken soup, cream of mushroom soup (if using), chicken broth, milk, 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 with two forks.
- Add Biscuits: Separate the biscuits and place them on top of the chicken broth mixture. You can either place them whole or tear them into smaller pieces.
- Cook Until Biscuits are Done: Cover and cook for another 30-45 minutes, or until the biscuits are cooked through and fluffy.
- Serve: Return the shredded chicken to the slow cooker and stir gently to combine. Serve hot!
Frequently Asked Questions (FAQ)
Can I use different types of biscuits?
Yes! While refrigerated canned biscuits are the easiest, you can experiment with other types. Consider using buttermilk biscuits for a tangier flavor or even homemade biscuits if you have the time. Just keep in mind that cooking time may need to be adjusted depending on the type of biscuit used.
How can I thicken the sauce?
If you prefer a thicker sauce, you can mix 1-2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. This will help thicken the gravy nicely.
What other vegetables can I add?
Feel free to add other vegetables to your crock pot chicken and dumplings. Carrots, celery, and potatoes are all great additions and can be added along with the chicken at the beginning of the cooking process. Dice them into bite-sized pieces for even cooking.
Can I make this recipe in an Instant Pot?
Yes! You can adapt this recipe for an Instant Pot. Sear the chicken first, then add the soup mixture, and cook on high pressure for 15 minutes, followed by a 10-minute natural pressure release. Add the biscuits and cook on sauté for a few minutes until they are heated through.
Can I freeze leftover chicken and dumplings?
Yes, leftover chicken and dumplings freeze well. Allow them to cool completely before storing them in an airtight container in the freezer. They will keep for up to 3 months.
This easy crock pot chicken and dumplings recipe with canned biscuits is a true crowd-pleaser. The simple steps and minimal cleanup make it perfect for busy weeknights or a relaxed weekend meal. Enjoy!
