As the weather gets colder, we feel a need to stay at home and have some nice, warm, food. When it comes to chicken and dumplings, we can freely say that they are everyone’s favorite! However, the version of Abbie from Lovin’ Our Chaos is extremely delicious and requires only four ingredients!
On her blog, she explains:
“I needed a quick, easy, and little-to-no-prep-recipe.”
The four ingredients needed for her recipe include refrigerated biscuits, chicken, a can of cream of mushroom and a can of cream of chicken soup each.
At first, she puts the chicken breasts in the bottom of the slow cooker and pours the cans of condensed soup over them. She mixes them and leaves them to cook together for 8 hours.
She added:
“This works well for me since it cooks while everyone is at work and school. After getting home, the chicken is cooked and there is a nice ‘gravy,’ made by the soup.”
She then shreds up the chicken and cuts the refrigerated biscuit dough into pieces. “I open the can and use my kitchen scissors to cut each biscuit into ¼ pieces.”
Next, she drops it over the chicken mixture, inside the slow cooker. She puts the lid back on the Crock-Pot and leaves it to cook for another 30 minutes until the dough puffs up and turns golden brown.
She mixes the biscuits in with the gravy and chicken and then serves the dish with a spoon.
This is just delicious!
Here is the full recipe with more detailed instructions:
Ingredients
- Chicken: 2 lbs boneless, skinless chicken breasts or thighs
- Vegetables:
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- Liquids & Flavor:
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 bay leaves
- For Creaminess (optional): ½ cup heavy cream or half-and-half
- Dumplings:
- 1 can refrigerated biscuits (or homemade biscuit dough)
Instructions
- Prep the Crockpot
- Place chicken breasts/thighs in the bottom of the slow cooker.
- Add onions, carrots, celery, and garlic.
- Add Liquid & Seasonings
- Pour in chicken broth.
- Stir in cream of chicken soup, poultry seasoning, thyme, salt, and pepper.
- Add bay leaves.
- Slow Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
- Shred Chicken
- Remove chicken, shred with two forks, and return it to the crockpot.
- Stir in heavy cream if using, for extra richness.
- Add Dumplings
- Cut refrigerated biscuits into small 1–2 inch pieces.
- Stir them into the hot soup.
- Cover and cook on HIGH for 1 hour, until dumplings are cooked through and fluffy.
- Finish & Serve
- Remove bay leaves.
- Stir everything gently.
- Serve hot with fresh parsley on top, if desired.