Mar 22, 2013

Slow Cooker Chicken-N-Dumplins




Cook's Note: This recipe is not only incredibly easy, but DELICIOUS and is now part of our monthly dinner rotation. My daughter can't get enough of it. This is true comfort food at it's best. All I can say is this: Try It, I promise you will love it! I have tweaked the original recipe and I find that mine ours is MUCH better - trust me ...ok?

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UPDATE: We've updated this recipe to accommodate some of the common questions that we are asked. Hope this will help everyone! :) 
This recipe is just our version and you can always play with it to make it your own. 

*If your crockpot is not oven safe & you can't brown the biscuits - leave them off OR bake the topping biscuits separately & then add one cooked biscuit to the top of the dumplins on your plate as you serve it. Again, this is just our take on the recipe. If you don't like our exact version, play with it and make it your own. 

What You Will Need: 

4 boneless skinless chicken breasts (frozen is OK)
2 Tablespoons of Butter
2 cans of Condensed Cream of Chicken Soup
1 Onion, finely diced
2 Packages of refrigerated biscuit dough
Sea Salt and Ground Pepper to Taste

1/2 bag of frozen mixed vegetables (optional)
Water



Directions: 

Place the chicken in the slow cooker and top each breast with butter, then sprinkle sea salt and ground pepper on each breast. In a separate bowl, mix together well the cream of chicken soup and onion and frozen mixed vegetables (optional), then pour this mixture over top of the chicken, spreading to cover each. Next add just enough water to cover the chicken. 

Cover and cook for 4-5 hours on high.

During the last hour of cooking: Take one can of the biscuits and cut each biscuit into 4 pieces and place in the mixture and stir well to distribute the biscuit pieces (these are the dumplings)



(OPTIONAL if using second can of biscuits) 
During the last 30 minutes of cooking: Top the mixture with the second can of biscuits (as seen in the bottom photo) and place the lid back on the crock pot. The biscuits will rise, but the tops will not brown. Therefore, after 30 minutes have past, turn off your crock pot and heat your oven to 425 degrees and if your crock pot bowl is oven safe - lift the bowl out of the crock pot (use oven mitts!!!) and place into the oven for about 10 minutes so that the biscuits can brown. Please note that this is an optional step and should not be used if the crock pot bowl is not oven safe. 

Remove crock pot bowl from oven (using your oven safe mits of course!)  and place back in the crock pot and serve!  

This "Pinspiration" Comes from All Recipes

81 comments :

margaret mellon said...

Can you cut up both cans of the biscuits and mix in the sauce?

Suburban Epicurean said...

Hi Margaret,

You can do whatever you want. If you prefer more dumplins you can use both cans of biscuits in the sauce for sure. Thanks!

Kelsey Pettit said...

Do the tops of the biscuits have to be browned or can I just eat it without browning them?

Anonymous said...

If I am by myself can the second can of biscuit be used every time I wanna bowl of soup like add it to the over and put the biscuit on top ?....

Anonymous said...

Can I use frozen dumplings instead of biscuits?

Suburban Epicurean said...

Anonymous - You can use the second can of biscuits whenever you want - play with it and make the recipe your own!

Anonymous = I would not suggest using frozen dumplings instead of biscuits - it would most likely be soggy.

Frances Bergman said...

What size soup?

Suburban Epicurean said...

We suggest using the regular size can of soup (I think its about 10 oz for the regular size can of Campbell's Soups).

Tausha Wierlo said...

Just put this in the crock pot! I'm excited & hoping it turns out! What do you serve with this?

Anonymous said...

What about the chicken ?? Leave it in breast form or shred or will it cook and kinda do that?? I'm new at all this

Suburban Epicurean said...

Yes you can leave the chicken as is (it will be so tender it just falls apart) or you can take out the chicken & shred it during the last hour of cooking and put it back in with the dumplings & then top with biscuits! We hope you will enjoy!!!

Suburban Epicurean said...

Tausha - thanks for your comment! We hope this turned out good for you. A dish like this doesn't need many sides, but I'd suggest a veggie side or a nice side salad. Please check out our other recipes too!

Anonymous said...

I'm new to crock pot cooking and I'm trying this recipe out as we speak! I'm also trying to learn to make freezer meals and wondering if this will this freeze well? I'm hoping this way I can just take it out of freezer and let thaw and microwave anytime I'm craving some comfort food!

Suburban Epicurean said...

You can freeze this meal, but we would suggest that when thawing it you will need to add some liquid (either water, milk or possibly even a little more of the soup) to make it creamy and gravy like again. The soup thickens and the dumplins and chicken absorb some of it over time. Hope you enjoy it!

terra said...

Do you have to brown biscuits if crock pot not oven safe?

Anonymous said...

I am making the dumplins at night and eating the next day. Can I add the biscuits to the top the next day before serving?

Dianne said...

Because I can't have the sodium in the canned soup could chicken stock mixed with a little flour work?

Courtney Henkes said...

Can you add fresh veggies to it (carrots and celery)?

Suburban Epicurean said...

Yes, you can add veggies too it. In fact, we highly recommend it! You can add a bag of frozen mixed vegetables to the recipe when you put everything in and it will be more like a Chicken Pot Pie, plus give you added veggies. You can never go wrong with VEGGIES! :) Enjoy!!

Suburban Epicurean said...

Diane - thanks for your comment. if you can't have the extra sodium from canned soups - you can always make your own "Cream of Chicken" soup.I am not sure that using your own flour and milk would make a creamy enough texture.

I suggest looking for this recipe "homemade cream of chicken soup" on Pinterest because its very easy to make your own cream of chicken soup at home without the canned stuff. Also, look for a post on this from us very soon!

Hope you enjoy!

Suburban Epicurean said...

Terra - thanks for your comment! If the crock-pot is not oven safe - you can skip the step of having browned biscuits on top and just have the dumplins in side.

The browned biscuits on top just adds a cool twist to this recipe, but you can certainly skip this step!

Suburban Epicurean said...

Anonymous - thanks for your comment! This is a popular question we get... you can skip the step of having browned biscuits on top and just have the dumplins inside.

The browned biscuits on top just adds a cool twist to this recipe, but you can certainly skip this step!

I would not suggest browning the biscuits on top the next day. If you do desire to use this step, it needs to be done within the cooking time - otherwise the mixture inside might be cold and soggy.

Hope this helps and please enjoy!!

Allison said...

When I started to add the cut up biscuits, the soupy part looked a little more brothy than i like for chicken and dumplings. Maybe I added a bit too much water. Anyway, I rolled my biscuit pieces in flour before dropping them in and it thickened up perfectly! Waiting to brown my top biscuits now but it looks and smells delicious!! Great simple recipe for a cold Sunday! Thank you!!

Suburban Epicurean said...

Allison- that is exactly what we would have suggested you do, flour is always the best thickening agent. You are right, this is the perfect dish for a cold wintery day! Hope you love it!

Anonymous said...

How many servings does this recipe make?

Abel said...

Can i cook this on low for 8 hours? I'm a newbie to the crock pot. . Thank you

Anonymous said...

How many servings does this typically make?

Suburban Epicurean said...

This makes about 4 servings if you have hungry family members, but can serve up to 6 if eating smaller portions. Hope you enjoy!

Suburban Epicurean said...

Abel-You can cook it on low for 8 hours, it really depends on your cooker. Some are super fast cookers and others take forever. If you put it on low, I would continue to check it prior to the 8 hours, so it doesn't end up burnt to the bottom. Hope you like it!

Anonymous said...

Can the chicken be frozen, or do I need to thaw it before putting it in the crock pot?

Suburban Epicurean said...

Hi, yes, the chicken can be frozen when you put it in crockpot. Enjoy!

Anonymous said...

Will this be okay to leave sitting and not stir if I come home to make it during my lunch hour or will it burn?

Anonymous said...

How much does this serve

Anonymous said...

Charlotte ask .....

Could you bake biscuits first than put on top for last 30min??

RachelElizabeth said...

I was being an over distracted cook and dumped in the whole bag of veggies. Any idea how this will affect the recipe? Should I take any preventative steps?

Anonymous said...

I don't have any canned biscuits to make this even easier. Can I make my own and add them at the same time that you would add the canned? Might sound like a silly question but I don't know if scratch would take longer. I have the chicken cooking as we speak.

Suburban Epicurean said...

Hi Anonymous - I would not recommend making your own biscuits, you need the refrigerated kind, but if you try it - let us know how that turns out!

Suburban Epicurean said...

Rachel Elizabeth - it shouldn't matter that you dumped it all in at the same time, I think it will turn out just fine. How did it turn out?

Suburban Epicurean said...

Charlotte - YES you can certainly bake the top biscuits and then put them on top OR you can leave the top biscuits off all together - its your call - HAVE FUN and play with the recipe!

Suburban Epicurean said...

To the Anonymous person who asked "Can I leave this sitting and not stir?" - You could put this on low while you are at work and not stir it, I don't think it would burn. However - During the last hour of cooking: Take one can of the biscuits and cut each biscuit into 4 pieces and place in the mixture and stir well to distribute the biscuit pieces (these are the dumplings) - then it will be ready to enjoy - let us know how this turns out.

We encourage everyone to play with the recipe and make it your own.

HAPPY COOKING!

Anonymous said...

I have mad3 this to rave reviews!!! If you are adventurous try adding a little cayenne pepper to the mix. Either way I think you will be very happy with this recipe. Thank you for sharing it!

Suburban Epicurean said...

We are soooo glad you like it!

Kim Gordon said...

How many people does it serve? I have 8 for dinner.

Suburban Epicurean said...

Hi Kim, This serves approx 6 people, maybe 8 if you ate smaller portions. We hope you enjoy!

A. Callaghan said...

I think the name of this dish should be changed to chicken and biscuits. It is deceiving, since biscuits and dumplings are two totally different things. Refrigerated biscuits do not even come close to being a dumpling.

Anonymous said...

How long do you suggest cooking if chicken is thawed? Also, do you season the chicken with anything other than salt & pepper? Trying this recipe today!! :)

Suburban Epicurean said...

If the chicken is thawed, you can still follow the recipe for the same amount of time. You don't need to season the chicken any further than indicated in the recipe. Hope you enjoy!

Suburban Epicurean said...

A. Callaghan - We appreciate you taking the time to comment on our recipe, but we will keep the recipe name the same. Hope you enjoy!

Amanda said...

I can't even begin to explain how delicious this came out; I want to eat the whole pot! My boyfriend doesn't like chunks of onions so I used onion powder instead and I used a can of corn and cut up potatoes instead of mixed veggies. Thank you for this recipe! I will certainly make this again!

Suburban Epicurean said...

Amanda - I am SO HAPPY that you liked this recipe! This is one of my family's favorites and we have it our monthly dinner rotation. I hope you will make it again and again. Comfort food at its best. Thanks for stopping by and trying our recipes. We hope you will check out some of our other recipes too! Happy New year!

Anonymous said...

Going to give your recipe a try. Thanks for sharing cause this recipe looks easy and right up my alley with not a whole lot of ingredients to work with. Simple and easy go a long way.

Suburban Epicurean said...

Let us know how you like it. It is a big hit with everyone who tries it!

TeflonDon91 said...

Could I cook it on low, and how long would I cook it?

Stacy said...

Do you stir it at all while its in crockpot?

Suburban Epicurean said...

Hi TeflonDon91 - yes you can cook on low - I would suggest 6-8 hours on low (always go by your crock pot manual for specifics), but I think this would work! Thank you so much for checking us out and we hope you will try our other recipes!

Suburban Epicurean said...

STACY - Thanks for stopping by - Our Cooking Directions say to stir this during the last hour of cooking, but you can use your discretion. Thanks for checking us out!

Alexandria said...

Can you use like chicken thighs instead of chicken breasts? I have an over abundance of chicken hind quarters that I want to use.

Suburban Epicurean said...

Alexandria - yes, you can use Chicken thighs, I don't think it will make a difference :)

Rachel Page said...

Made this yesterday on a cold and dreary day. It was a huge hit!

Anonymous said...

When doing the mixture with the chicken soup.. Do you add the water the chicken soup asks for or just add water to the crock pot after you've added the mixture?

Anonymous said...

Hi there, I live in Australia and can't get biscuits in cans. Any suggestions on what to use instead. Cheers Sheree

Suburban Epicurean said...

Rachel, sorry we are so late in responding. So glad your crew enjoyed it!!

Suburban Epicurean said...

We don't recommend making your own biscuits to put in the crock pot, but possibly adding some chopped, already cooked homemade biscuits after cooking is complete would give the same effect. Let us know!

Suburban Epicurean said...

When adding the soup to the crock pot, do not add the cans of additional water. The only water will be to cover the chicken as stated in the recipe. Thanks!

Anonymous said...

I think I added too much water??? Mine's really runny and watery :( haven't tasted yet. Is it supposed to be runny/watery?

Suburban Epicurean said...

Anonymous - No, the dumplings are not supposed to be Runny and Watery. You can always add a little flour to thicken up any soup :)

Anonymous said...

Can I still put the biscuits on top if I don't plan on browning then? It will still get cooked just not look as great ?

Suburban Epicurean said...

Hi Anonymous - I would not recommend putting the biscuits on top if you are not going to brown them - they would not get cooked through. You can leave off the biscuit, but play with it and make it your own! The biscuits on top is just our take on this recipe and it will ONLY work if your slow cooker is oven safe :)

Anonymous said...

I think one person mentioned that the biscuits were not true dumplings. I think that depends where you are from. In the south the dumplings resemble more like wide noodles or pie dough. In the northwest our dumplings consist of biscuit dough. when I make regular chicken and dumplings I use bisquick or similar mix and drop by spoonful's to boiling chicken liquid. Since I live by myself and I hate cooking for one. The idea of just throwing everything in the pot and letting it cook sounds great. Will have to halve this recipe and see how it works.

Mekkomoon

Suburban Epicurean said...

Thanks for stopping by Mekkomoon! You are right, dumplings are different for everyone. This recipe is great for a single person, it eliminates the work and provides left overs for days. We hope you like it and come back and tell us how it was!

Anonymous said...

I'm not sure if my cockpit is over safe. Can I still just put the 2 packs throughout the crock pot to add more dumplings

Suburban Epicurean said...

Anonymous - you can certainly cut up more biscuits and add into he minute ...OR you can bake the extra biscuits seperately and then add them on top - as many of the questions we get are about the DUMPLINS - play with the recipe and make it your own!

Jenny said...

Hi. Can you put everything in the crock pot, minus the "dumplings" the night before? Thanks!

Anonymous said...

Can you use chicken broth instead of water?

Suburban Epicurean said...

Anonymous/ yes, you can substitute chicken broth for water.

Suburban Epicurean said...

Jenny - I would not suggest making this the night before.

Michelle said...

THIS IS SOOOOOOOOO FANTASTIC!!! 5 stars! I baked the biscuits separately on a sheet tray!

Suburban Epicurean said...

Michelle we are sooooo glad you liked it! It really is a great meal for the whole family. Baking the biscuits on a sheet tray is a great idea!

Claudia Richardson said...

I made with chicken tenders (strips of chicken) so I didn't have to shred it.
I also used frozen biscuits that were thawed out as they are better than canned ones.
A dozen to a bag cut into quarters is plenty for my husband and I. Put them all in and stirred. Deeelish!!

Suburban Epicurean said...

Claudia what a great idea! There really are so many short cuts you can take and ways to make each recipe your own. We are so glad you liked it!!

Kim Case said...

I added egg noodles (partially cooked). It turned out great. Yum