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Slow Cooker Chicken and Dumplings

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Slow Cooker Chicken and Dumplings
  • Prep 10 min
  • Total 4 hr 50 min
  • Servings 8
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Reminds me of my Grandma's cooking. The Pillsbury Country Biscuits are perfect for dumplings and cook up so soft.
May 13, 2010

Ingredients

  • 2 cans (284 mL each) condensed cream of mushroom soup
  • 1 can (284 mL) condensed cream of chicken soup
  • ¾ cup (175 mL) milk
  • ¾ cup (175 mL) water
  • 1 ½ tbsp (25 mL) margarine or butter
  • 1½ tsp (7 mL) dried dill weed
  • 1 medium onion, finely chopped
  • 3 lb (1.5 kg) boneless skinless chicken breasts or thighs, cut into 2-inch (5 cm) pieces
  • 1 can (10 biscuits) Pillsbury* Country Biscuits

Steps

  • 1

    In a slow cooker, combine soups, milk, water, margarine, dill weed, and onion.

  • 2

    Add chicken pieces and push them into the mixture making sure that the liquid ingredients completely cover the chicken.

  • 3

    Cover and cook on high for 4 hours (if you are cooking your chicken from frozen, cook on high for 5 hours). Stir a couple of times while it is cooking.

  • 4

    After 4 hours, arrange biscuits over the stew. Spoon some of the liquid over top of the biscuits so there is a thin layer of liquid over each biscuit.

  • 5

    Put the lid back on the slow cooker and continue to cook on high for 40 minutes.

Expert Tips

  • Tip 1
    Pillsbury* Baking Challenge Honourable Mention - Sheri Landry

Nutrition Information

No nutrition information available for this recipe
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