I first heard about this Crockpot Chicken n’ Dumplings recipe from fellow Blogger and YouTuber, TiffanyD. I thought it looked easy and interesting so I immediately did a search for other recipes like this. While there are tons of them with a few alterations, they are basically the same. I took the basics from a few different recipes. I’ve since made this a handful of times and passed it along to friends and family. It’s been a big hit. Anything in the crockpot is good with me. I have to say that I’m normally not a big fan of this dish, but I really love it this way!
2 Tb butter
2 cans cream of chicken soup (I use fat free)
1 1/2 14oz cans chicken broth OR 2 1/2 Cups approx. (I use low sodium)
½ small onion diced
1/2 Tb poultry seasoning
Salt and Pepper to taste
4 boneless, skinless chicken breasts
8 grand’s buttermilk biscuits (not flaky)
Total Cooking Time: 6 Hours on High
Put everything except biscuits into crockpot and cook on high
for 5 hours.
Using two forks, shred the chicken while it’s still in the crockpot. Cut each
biscuit into 4- 5 pieces and add to crockpot. Cook for additional hour or until
they are cooked through. Stir a few times to mix all together and break up the biscuit layer.
*You may need to add more broth if it looks too thin after
you shred the chicken. I use all 8 biscuits. You can use less if you want.