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"The belly rules the mind."--Spanish Proverb

Slow Cooker Chicken and Dumplings Recipe

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This recipe for Slow Cooker Chicken and Dumplings is from The Van Camp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 large carrots, finely diced
2 large potatoes, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Paprika to season
Salt to season
Pepper to season
Directions:
Directions:
1.Place the chicken, butter, soup, carrots, potatoes, and onion in a slow cooker, and fill with enough water to cover. I often fill halfway with chicken broth and halfway with water. Make sure you leave a little room on top for the biscuits.

2.Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

 

 

 

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