This is a man pleasing, woman loving, four ingredient, couldn’t get any easier crock pot chicken and dumpling recipe.I use this recipe to make Chicken and Dumplings at least once a month and nobody complains. The kids love it and my husband even suggests I make it when I ask him for dinner ideas. I made this when we had my parents over for dinner one night and now my mom makes it at her house quite often too. One time when my husband had a group of friends over I had a batch of this in the crock pot and they inhaled it – now when they come over they ask when I am making it again. This is a woman loving recipe because it seriously takes fives minutes to put this stuff together and then you let your crock pot do the rest! It sticks to your sides and is great for a cold fall or winter night (although I make it all year round because it is just THAT good (and EASY!))Ingredients:
- 6 boneless/skinless Chicken Breasts (frozen is fine)
- 2 cans of condensed cream of chicken soup
- 4 tablespoons of butter
- Can of refrigerated buttermilk biscuits
- 1/2 cup of water (okay 5 ingredients if you count water)
Directions:In a crock pot – place chicken breasts in the bottom and then pour cream of chicken soup over the top. Cut butter into slices and scatter over the top. Add 1/2 a cup of water and cook on high 4-5 hours or low 5-6. You may need to adjust the timing depending on your crock pot. Mine seems to cook on the hot side. 30 minutes before you are ready to eat shred the chicken and then open the biscuits and tear them into pieces and put into the mixture. Give it a stir and let it cook for 30-35 minutes on high. Done!
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