Ckn 'N Dumplings - Crock-pot Style

The 3 big carrots I added after I cubed up the chicken. When I put it back in I thought man this dish needs some veggies & COLOR so I quickly chopped and steamed a few. I’m sure putting them on the bottom (under the chicken) would work great.

Next time I make this I’m going to try adding celery as well. I also think broccoli would be yummy with it.

Crock Pot Chick and Dumplings

Ingredients: 

4-6 boneless skinless chicken breasts (I only used for and it was a good amount of ckn. But it all depends on the size :D)
2 tablespoons butter 
2 cans cream of chicken soup (KPG – wants to find a substitute)
16oz chicken brother (I used my base from Costco and mixed it with boiling water. Love it!)
1 onion diced (KPG – I did the smallest dice on my little onion chopper)
1 tablespoon dried parsley (KPG – added during the last hour of cooking)

3 big carrots diced (approx 2-2.5 cups)
4 grands flaky refrigerator biscuits (I used five and it fit beautifully but I’m trying four next time)

Instructions:

Put the chicken, butter, cream of chicken, chicken broth, and onions in the crock pot and cook on low for 5-7 hours (depending on your size of chicken breast) FYI - I saw that high for four to five hours worked for others. You know your Crockpot and if you don’t you’re learning and soon will.

I cooked this on low, with my frozen chicken breast halves from Costco (only rinsed not un-thawed at all) and the chicken was still done in 5 hours. Once I realized it was done and cubed it all up I turned the Crockpot to warm.

 Then an hour before I wanted to serve it I put my parsley in followed by dumplings (cut the biscuits into 4-6 pieces and stir into mixture) and turn it high for an hour. They floated to the top and it looked nice.

If it is too runny for your liking, leave the lid off for a little while - Once you know your chicken is done but before you try to cook the dumplings. You need the lids help to get those dumplings “done”. 

 I think that adding broccoli and such would also help it seem more “full” and again COLOR. I am going to make this again just to try my veggie experiments.

I got the idea from “bubble crumb” but didn’t follow her instructions. (She said: “The recipe says to cook for 30 minutes and my biscuits were not done at that point. One hour did the trick”.)