Slow Cooker Chicken and Dumplings

I'm so excited to share with you one of our favourite fall and winter meals.  I actually discovered this recipe quite a while ago at Life Made Delicious, but just hadn't posted it to my blog. 

It couldn't be easier or tastier.  You just throw some boneless/skinless chicken breasts or thighs into the crock pot.  Add some cream of mushroom and/or chicken soup, some butter, an onion, milk, water (I use chicken broth), dried dill (don't leave this out), and let it simmer happily for about 4 hours.  Then you take a can of Pillsbury Country Biscuits and lay them on top of the chicken mixture.  I actually cut each of my biscuits into fourths, but this isn't necessary.  Spoon some broth over them and continue cooking for about another 40 minutes, until the biscuits are done.  My biscuits were perfectly cooked at 40 minutes, but if you leave them whole they may require a longer cooking time.  Just make sure they're cooked through and do make sure they're covered with some of the broth while cooking.

Honestly, you would never know the dumplings are made from biscuits.  When I was first married I had a chicken and dumplings recipe, and I'd make the dumplings from scratch.  This is a much much easier recipe and these dumplings taste just like my homemade ones did.  We actually prefer this recipe and it's lot less work.

This is perfect comfort food and one of the few recipes I make over and over every winter.

Enjoy!

Slow Cooker Chicken and Dumplings
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2 cans condensed cream of mushroom soup (I used all cream of chicken soup)
1 can condensed cream of chicken soup
¾ cup milk
¾ cup water (I used chicken broth)
1 ½ T butter (I used 3 T butter)
1½ tsp. 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

*I use chicken breast halves and actually put them in whole.  After the 4 hours and before I add the biscuits, I just take 2 forks and break up the chicken the best I can.  I like the chunks of chicken I get from doing it this way.  Either way is fine - feel free to cut the chicken up before putting it in.

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

Add chicken pieces and push them into the mixture making sure that the liquid ingredients completely cover the chicken. (I add the chicken first and cover it with rest of ingredients).

Cover and cook on high for 4 hours. Stir a couple of times while it is cooking.

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.  (NOTE:  I cut my biscuits into fourths instead of putting them in whole).

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

Serves 8

Source:  Life Made Delicious

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