This is one of my all time favorite recipes; I’ve made these chicken & dumplings many times. They are so good and require so little effort; they are a satisfying comfort food without being too indulgent. This dish keeps well too, leftovers are good for a week or so. The shots in this post are actually shots of leftovers because for some reason, I was rushing through the first shoot and the photos didn’t turn out so well. Oh, the perils of food blog photography.
Because the dumplings are made with biscuit dough, they aren’t quite as dense as traditional dumplings; I kind of like them better this way. They are not as light and delicate as a normal biscuits though, so don’t worry about that. I use the cheapest generic canned biscuit dough (that comes in the small 8oz containers) and it still turns out great. You can usually get 4 cans for about $2.
The recipe lists “herbs de provence,” a combination of spices that includes rosemary, basil and oregano. I think it adds a lot of dimension to the dish, but it certainly isn’t required.
UPDATE: I always cook this recipe on low for 4-5 hours, but I am starting to think my crockpot just gets hotter than it’s supposed to. To be on the safe side, start out on high 4-5 hours or low for 6-8 hours. I don’t want anyone to get food poisoning from undercooked chicken!
Easy crock pot chicken & dumplings
|Prep time||10 minutes|
|Cook time||4 hours|
|Total time||4 hours, 10 minutes|
- 1 - 1.5lb boneless skinless chicken breasts (2-3 breasts)
- 20oz cream of chicken
- 1/2 cup water
- 1 chopped onion
- 3 tablespoons unsalted butter
- 2 cans biscuit dough (about 7.5 ounces each)
- 1 teaspoon herbs de provence
|1.||Put chopped onion in slow cooker. Layer chicken breasts on top, then put pats of butter over chicken. Sprinkle with herbs de provence if using. Dump cream of chicken over everything, and finally add water.|
|2.||Cook on high for 4-5 hours or low for 6-8 hours. When there is an hour of cooking time left, add biscuits to the top. Put cover back on and finish cooking.|