Crockpot Chicken and Dumplings III
Another version of Chicken & Dumplings, sounds very good. This recipe calls for packaged refrigerated biscuit dough, I will leave this as is but when I make this, I will make biscuit dough from scratch and will update this recipe when I have a good working and tested biscuit recipe. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken tenders/fillets
- 2 tablespoons butter
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1 onion, diced
- 1 package refrigerated biscuits
- 1 cup chicken stock, fresh or from powder
Instructions
- In a bowl, mix together the soup and stock, dice the onion, and cut the butter into pats.
- Place the chicken in the slow cooker, top with the onion, top that with the pats of butter, and finally pour the soup mixture over everything. Cover and cook on Low setting for 5-7 hours.
- About 45 minutes to an hour from serving, open the can of biscuits, separate each one, and cut each into quarters, place these on top of the chicken and spoon a bit of the liquid over each biscuit piece. DO NOT be alarmed if it looks really soupy, just add the biscuit pieces.
- Turn the slow cooker to High setting, cover, and cook for about 45 minutes to an hour longer. Check the center biscuits to make sure they are cooked through.
- Serve.
Notes
The chicken will cost about 75 Baht/kilo. Canned biscuits I cannot price as I have never seen them here. If making the biscuit dough from scratch, this is a low cost item then.
Shortcut: Condensed Cream of Chicken Soup.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
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