Slow Cooker Chicken and Dumplings

Submitted by DrGaellon

"My own distillation of several other recipes. Suits my own taste, hope it suits yours. Great wintertime meal."

 

• Ready In: 9hrs 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 lb boneless skinless chicken thighs, frozen
• 1 (10 3/4 ounce) can cream of chicken soup, low-sodium if available
• 1 (10 3/4 ounce) can cream of mushroom soup, low-sodium if available
• 1 (15 ounce) can fat-free chicken broth, low-sodium if available
• 1 onion, finely diced
• 1 tablespoon minced garlic
• salt, to taste
• fresh ground black pepper, to taste
• 10 ounces frozen mixed vegetables
• 1 (10 ounce) can refrigerated biscuit dough, Pillsbury Grands Buttermilk preferred

directions

1. Place everything except the biscuit dough into the slow cooker, and add enough water to almost cover.
2. Place the lid on the pot and cook 4 hours on high or 8 hours on low. Remove chicken from pot, shred and return to pot. If sauce seems thin, stir 1 tbsp flour into 2 tbsp cold water and stir into sauce; turn heat up to high while preparing biscuits.
3. Roll each biscuit out to about 3" diameter and cut each biscuit into 9 pieces. Layer biscuit pieces over the stew and cook another 1 hour on high.

Reviews

[kshea624]

This came out wonderful. I did pan fry the chicken a little bit beforehand. It was very easy to make.

 

[sassysandy36]

This really didnt work for me , The chicken was still raw so i can to pan fry it . I think i will try this one more time and brown the chicken before..

 

[bmcnichol]

This was good and easy to make. I did change it up a bit. I used 2 pounds of thighs and 2 cans of mixed veggies. I also didn't add the chicken broth. I followed the rest of the recipe as written other then I cooked mine on low for five hours and it was done. I then added the biscuits and cooked on high for another half an hour. We enjoyed it.