Ingredients
2 Pounds Chicken, Cooked and Shredded
3 1/2 Cups Chicken Broth
1 Can Cream of Chicken Soup
2 Tablespoons Stick Butter
6 Carrots, Chopped
1 Container Refrigerated Biscuits
Instructions
- Add chicken, broth, cream of chicken soup, butter and carrots to crock-pot.
- Cook for 1 hour on high.
- Cut each refrigerated biscuit into 8 pieces (larger if you prefer).
- Add the refrigerated biscuit pieces to the crock-pot mix.
- Cook on high for an additional 30-45 minutes.
- Serve
http://crockpotladies.com/recipe-categories/entrees/crockpot-chicken-dumplings-2/
I made the recipe this time using refrigerated biscuits instead of the bisquick mix.
This may be my favorite crock recipe! I prefer my chicken and dumpling soup to be thicker- so I used more cream of chicken and only one can of chicken broth. It was delicious!
This recipe tasted great, but the cook times were way off. After cooking for the longest recommended time at the high setting, the carrots were still hard and the biscuits uncooked. What size crock pot did you use? Mine is a 6-quart.. should that make a difference? Despite this it will probably become a staple recipe :)
mine is a 5qt. and it very well could make a difference. I am glad you still liked the recipe.
Subscribing to your newsletter. Just found your blog and am excited to start trying your recipes! I hope that I’ve done this correctly to get your newsletter. Thanks!
Thanks Nonie! We are excited to have you trying out some of our recipes! Thanks for subscribing to our newsletter too!