CROCKPOT CHICKEN & DUMPLINGS WITH REFRIGERATED BISCUIT DOUGH RECIPE - (4.5/5)
Provided by sillymom
Number Of Ingredients 9
Steps:
- Place the chicken, butter, soups, and carrots in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, add corn, stir, and place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
SLOW COOKER CHICKEN AND DUMPLINGS
This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!
Provided by Janiece Mason
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g
CROCK POT CHICKEN & DUMPLINGS WITH REFRIGERATED BISCUITS RECIPE - (4.5/5)
Provided by chelseap09
Number Of Ingredients 6
Steps:
- Thaw chicken breasts and place in crock pot. Add butter, cream of chicken soup, chicken broth and onions. Cook on high 4 to 6 hours or on low for 8 hours. Once the chicken has cooked for the proper amount of time, cut each biscuit into small pieces (approximately 9 each). Add the biscuits and continue to cook 30 minutes to an hour longer, or until the biscuits are done. Remove chicken and shred with a fork. Once shredded, place chicken back into crockpot and mix. Serve hot.
CROCKPOT CHICKEN AND DUMPLINGS
Just another in probably a long line of crockpot chicken and dumplings recipes on the web, but I love it all the same. If you feel the recipe is not chicken flavored enough, I suggest substituting chicken broth for the two can fulls of water.
Provided by Tyler Ellis
Categories One Dish Meal
Time 4h40m
Yield 12 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together in a crockpot except for the dumplings and cook for 4-6 hours (or until carrots are tender enough to easily cut).
- Slowly add in frozen dumplings one layer at a time and bathe sufficiently in broth from crockpot so dumplings won't stick while adding in the multiple layers. I usually only get half a packs worth of dumplings in the crockpot before I run out of room. Once you have gotten all your noodles in, let the dumplings cook for approximately 20 minutes.
- Turn the crokpot off or down to keep warm setting and allow 15 minutes to cool before serving. You will be lucky if there are leftovers.
SLOW COOKER CROCKPOT CHICKEN AND DUMPLINGS
Make and share this Slow Cooker Crockpot Chicken and Dumplings recipe from Food.com.
Provided by WJKing
Categories Chicken
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in crock pot and add 3 Celsius water (more or less, as desired) - or place in gallon freezer bag if freezing.
- Cover and cook 5-6 hours on high. 30 minutes before serving, add biscuit dough and cook until biscuits are cooked through entirely.
Nutrition Facts : Calories 527.2, Fat 24.7, SaturatedFat 7.9, Cholesterol 69.6, Sodium 1784.7, Carbohydrate 50, Fiber 1, Sugar 8.3, Protein 25.7
5-INGREDIENT SLOW COOKER CHICKEN & DUMPLINGS
Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection.
Provided by CHEF GRPA
Categories One Dish Meal
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
- My Update Note: It better than grandma's homemade chicken and dumplings and the gourmet chef who lives next door tasted it and thought it was an old family recipe. :) And loved it! First, you definitly need to add spices. I used cumin, parsley, poultry seasoning, seasoned salt and pepper. Next, I only used 1 can of biscuits, not 2. (I even used the reduced fat version and they tasted the same!) Thirdly, I used 1 can of cream of mushroom soup and 1 can of cream of chicken. Instead of water, I used 3/4 can of low sodium/lowfat chicken broth. At first, it seemed like way to much liquid, but eventually the biscuits soaked it all up! Fourthly, I added 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery). I am not a fan of canned veggies by any means, but they tasted great in this recipe- so tender! I did add red onion, but I used only half and chopped the pieces extra small. Lastly, I cooked the biscuits for almost 3 hours for a total cooking time of 6.5 hours on high. 30 minutes is just not enough time! Another tip- if you accidentally add too much chicken broth, add a bit of sifted flour and the sauce thickens right up! I know that this recipe will be a winter tradition in our household for years to come!
- Some other adjustments I do sometime are as follows: Use 2 cans of cream of chicken soup (as directed- don't deviate with other cream soups) cover with 1 14 oz can of chicken broth (no need to cover with water, dillutes flavor). Put torn biscuit dough in roughly 90 minutes before ready to serve and make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken flavor. I made this recipe with veggies and without, it was better WITHOUT, because the consistency was better and the veggie flavor soaked into the dumplings. 5 hours on High is MORE than enough total cooking time. Also, leave chicken partially frozen when starting out and don't tear meat until right before adding dumplings, this keeps chicken moist. THIS ONE'S IS A WINNER TOO! Now you have three way to do it.
More about "crockpot chicken dumplings with refrigerated biscuit dough recipe 455 food"
EASY CROCKPOT CHICKEN AND DUMPLINGS WITH BISCUITS
From dailyappetite.com
3.5/5 (30)Total Time 4 hrs 10 minsCategory Main CourseCalories 239 per serving
EASY SLOW COOKER CHICKEN AND DUMPLINGS WITH BISCUITS
From mommyhatescooking.com
CROCK POT CHICKEN AND DUMPLINGS - THIS IS NOT DIET …
From thisisnotdietfood.com
CROCKPOT CHICKEN AND DUMPLINGS WITH GRANDS BISCUITS
From myheavenlyrecipes.com
CROCK POT CHICKEN AND DUMPLINGS USING CANNED BISCUITS
From thekitchenchair.com
- Pour over the cream of chicken soup and the chicken broth. Stir the ingredients to combine them.
CROCKPOT CHICKEN AND DUMPLINGS - SALTY SIDE DISH RECIPES
From saltysidedish.com
5/5 (8)Category Chicken Recipes, Main Dishes, Slow CookerCuisine AmericanCalories 307 per serving
CROCKPOT CHICKEN AND DUMPLINGS - RECIPESRUN
From recipesrun.com
CROCKPOT CHICKEN AND DUMPLINGS – GRANDMA'S RECIPE
From tastyrecipesfood.com
EASY CROCKPOT CHICKEN AND DUMPLINGS RECIPE - SOUTHERN KISSED
From southernkissed.com
HOW TO MAKE SIMPLE DUMPLINGS WITH BISCUIT MIX
From everesthimalayancuisine.com
GIANT EAGLE’S CHICKEN AND DUMPLINGS: A COMFORT FOOD CLASSIC
From everesthimalayancuisine.com
CROCKPOT CHICKEN AND DUMPLINGS WITH FROZEN BISCUITS …
From stevehacks.com
CROCKPOT CHICKEN AND DUMPLINGS RECIPE – WITH CANNED BISCUITS
From heyreviewfood.com
ONE POT CHICKEN DUMPLING SOUP (WITH REFRIGERATED BISCUIT DOUGH!)
From midwestfoodieblog.com
CROCKPOT CHICKEN & DUMPLINGS – CATHERINE'S PLATES
From catherinesplates.com
38 RECIPES USING CANNED BISCUITS - BUILDING OUR STORY
From buildingourstory.com
CROCKPOT CHICKEN DUMPLINGS WITH REFRIGERATED BISCUIT …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love