CHICKEN N DUMPLINGS RECIPE WITH BISCUITS RECIPES

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CROCK POT CHICKEN N' DUMPLINGS RECIPE - FOOD.COM



Crock Pot Chicken N' Dumplings Recipe - Food.com image

The only way I will make chicken and dumplings, this is the easiest! You can also use those frozen "flat" dumplings instead of canned biscuits.

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours

Yield 6 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts, cut in small chunks
2 (10 ounce) cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/2 cup baby carrots, cut into small chunks
2 cups water
2 (10 ounce) packages refrigerated biscuits
1 chicken bouillon cube

Steps:

  • Combine all ingredients, except biscuits, in slow cooker.
  • Cover and cook on low for 7 hours.
  • 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently.
  • Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Nutrition Facts : Calories 516.1, FatContent 21.9, SaturatedFatContent 5.7, CholesterolContent 58.9, SodiumContent 1947.2, CarbohydrateContent 52.5, FiberContent 1.3, SugarContent 9, ProteinContent 26.2

EASY CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.COM



Easy Chicken and Dumplings Recipe - Pillsbury.com image

Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You’ll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 7

1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped

Steps:

  • In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
  • On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
  • Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Nutrition Facts : Calories 640 , CarbohydrateContent 62 g, CholesterolContent 100 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 38 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 2090 mg, SugarContent 10 g, TransFatContent 0 g

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