Chicken and Dumplings


3 Boneless, skinless Chicken Breasts

2 pats (about 2 tsp) butter

2 cans cream of chicken soup

1 can chicken broth

4 carrots sliced

4 stalks of celery, sliced

1 small can peas

1 can of grands fluffy buttermilk biscuits (8 biscuits) cut into quarters

In slow cooker add butter and chicken breasts at the bottom. Spoon cream of chicken soup over chicken breasts. Pour in can of chicken broth. Place carrots and celery on top. Cook on high 6 hours.

Carefully shred chicken and then add can of peas. Place quartered biscuits on top and continue to cook on high for 1 more hour.



4 thoughts on “Chicken and Dumplings

  1. I generally love your recipes. They are always delicious. I guess my resistance to this recipe comes from the fact that my Grandmother made THE MOST DELICIOUS Chicken & Dumplings this side of the Mississippi, from scratch, . . . and they never included peas. Or packaged biscuits. The dumplings were made by hand and were delectable. This is probably a lovely tasting version, but there is nothing like homemade stewed chicken with homemade dumplings!!

    • I agree whole heartedly, by no means was this recipe meant to ever replace Grandma’s version. It was meant as an easy alternative to a classic comfort food. My husband added the peas because with the “biscuit dumplings” in reminds him of a chicken pot pie and I would have to agree. 🙂

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