This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this!
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One of the reviews from one of the people who tried this Slow Cooker Chicken and Dumplings Recipe :
I’m giving this 5 stars for it’s easiness and flavor. It tastes close enough to homemade to be really enjoyable. I used 2 cans cream of chicken, 1 can chicken broth, and 1 & 1/2 soupcans of water to cover 2 FROZEN (helps keep it tender) chicken breasts (just 2 of us). I added the water b/c I was worried about the salt and was glad I did. Cooked on low 8-9 hours, adding 1 can biscuits 2 hrs before eating. It was very good! I’m biased b/c I was raised on the best dumplings of all time (my mom’s) so of course they’re not quite homemade, but hubby devoured this, and I liked it too! The chicken was SO TENDER I was very surprised! I think cooking on low and *not* cutting up the chicken into chunks before cooking is key, so the juices don’t just leak out… they get stored in the breast, which u can pull apart later. This is great if you’re learning to cook, in college, or just in a pinch for a great meal! Simple, yummy and comforting! Thanks for a great recipe & quick lifesaver! We barely had leftovers! Leftover chicken could easily be turned into a soup or even enchiladas the next day! UPDATE 8-27-07: Veggies add water, so adjust accordingly or skip water altogether. Right before adding biscuits, if liquid’s too watery, mix a few TBSPNs of flour with cold water, & stir into crock pot to thicken. Also, cut biscuits into quarters. Cranking up heat to high during biscuit cooking made them cook faster and better – 1 hr instead of 2. So far Pillsbury’s Grands Homestyle Buttermilk biscuits
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