Chicken and Dumplings question
May 1st, 2012 | 
Author: Has anyone tried the chicken and dumpling recipe for the crock pot? It’s the one where you use Pillsbury Grands pop out biscuits and cut them up. Then you add them to the cooked chicken and broth, cover and let cook for another hour.
What I want to know is, do they get doughy inside or fluffy on the inside and gooey and the outside, which is how I like them. Thanks.
Posted in * Recipe Requests
*I’ve never seen that recipe, Yvonne. Sounds like an easy recipe if they turn out well.
*I’ll post it Becky. I have seen it on the Crockin’ Girls and lots of places. Got the stuff to make it too.
*
Crock Pot Chicken and Dumplings
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can of cream of celery soup (or use 2 cans of the cream of chicken)
1 can of chicken broth
1/4 cup white wine (can omit, use water or milk)
1 onion, finely diced
Poultry seasoning, parsley, salt & pepper
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces (Buttermilk Grands)
1.Place the chicken, seasoning, salt & pepper, butter, soup, wine and onion in a slow cooker.
2.Cover, and cook for 5 to 6 hours on High. About an hour to an hour and a half before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. About one hour with lid on should do it.
Just drop the dough in and push it down a bit with a wooden spoon so it sinks in to the liquid a bit.
This is just one version, some are a little different, but basically the same stuff.
*I am using this one today. Will let you know how it turns out!
*Here is the other one I have, very similar, but not exactly the same! Just click on this link.
http://www.bubblecrumb.com/2010/02/14/crock-pot-chicken-and-dumplings-recipe/
*This is one of 2 posted on the Crockin’ Girls site.
Chicken and Dumplings #2
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions:
I believe she cuts the biscuits into quarters, or smaller if you use Grands, and most of the folks said they stir them gently, replace the lid and cook on high for and hour to 1 1/2 hours.
*Thanks Yvonne. How did you like it?
*It must have been wonderful for my hubby as he literally ate almost ALL of it by himself. For me, it was very good. That being said, I still prefer my homemade dumpling recipe to using the biscuits. I used the flakey grands size. I would make it again, and maybe even use the biscuits again, but I am VERY spoiled to everything being homemade, so like I said, I prefer my homemade dumplings. The chicken and broth mixture was very good, and well worth trying.
*Thanks Yvonne, it might be a good one to have when there isn’t time to cook it the way we normally do.
Would you believe I’ve never had chicken and dumplings? This sure sound yummy and easy, Yvonne. Thanks.