Geissler's Slow Cooker Chicken & Dumplings

9:24 AM, Oct 12, 2013   |    comments
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Recipe submitted by Geissler baker of the NC Cooperative Extension

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves, lightly seasoned
2 tablespoons diet margarine
2 (10.75 ounce) cans condensed at-free cream of chicken soup
1 onion, finely diced
1 (10 ounce) tube of refrigerated biscuits, torn into pieces


Place the chicken, margarine, soup, and onion in a slow cooker, and fill with enough water to cover chicken. Cover, and cook for 4 hours on High. Tear the chicken up into large chunks with a fork. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Sprinkle with herb blend or parsley to add color to biscuits. Cook about 10-15 minutes, covered, until the dough is no longer raw in the center. Then cook uncovered until tops are done, about 10 minutes. Season to taste as desired. This is real comfort food! Makes 8 servings

Calories 335/ Fat 2g

NOTES: Feel free to substitute a can of cream of celery or cream of mushroom soup for a can of the cream of chicken soup. You can also add a cup of frozen carrots, peas, or corn. The more water you add to the chicken, the 'soupier' this dish will be.

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