Crockpot chicken & dumplings 2 tablespoons of butter 4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs 1 onion, finely diced 2 cans of cream of chicken soup 2 small cans of Grands Jr. buttermilk biscuits (total of 10 biscuits) Flour Place chicken, butter, soup, & onion in a greased crockpot & fill with enough water or chicken stock to cover. Cover & cook on high for 5 to 6 hours. About 30 minutes before serving, roll each torn biscuit in the flour, to prevent them from sticking together, then drop them into the hot chicken mixture Replace lid & cook the remaining 30 minutes. I used thighs & I seasoned them with poultry seasoning before I put them in the crockpot. I also added some thyme to the whole mixture.
Posted on: Sun, 06 Oct 2013 02:10:11 +0000