Crockpot Chicken and Dumplings

Added: July 9, 2008

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This recipe is easy and takes the work out of making dumplings. It's creamier than the traditional chicken and dumplings. Calories and sodium content can be reduced using reduced calorie and low sodium soup. This can also be made in a soup pot on top of the stove by reducing the cooking times.

Shared by yonker452

Ingredients

  • 4 boneless chicken breasts
  • 1 large pkg. frozen mixed vegetables
  • 2-3 cans cream of chicken soup
  • 1 medium onion, chopped
  • 1 can refrigerator biscuits (8-10 ct.)
  • 3 cans chicken broth

Directions

Put chicken breasts, vegetables, onion, and chicken broth in crockpot. Cook on high until chicken is tender, approximately 3 hours. Remove chicken and tear into large bite size pieces. Return chicken to crockpot. Gradually add cream of chicken soup to thickness desired, remembering that it will thin as it cooks. Continue to cook on high until vegetables are tender (1-2 hours). Remove biscuits from can and cut each biscuit into 4 pieces. Add biscuit pieces to crockpot mixture. Replace lid and cook until dumplings are done.

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