Check out what our friends over at Southern Bite had to say about this fantatsic recipe:
“I was super impressed with this recipe. Lots of other recipes I saw called for canned biscuits for the dumplings, but I’m not a huge thick gooey dumpling fan so I made them the old fashion way. And though it may seem a little daunting it’s really super easy to make your own. Here’s my take on Slow Cooker Chicken and Dumplings… Y’all enjoy!”
Oh, don’t worry, we plan on enjoying this simple-to-make chicken and dumplings masterpiece with every bite we take!
4 boneless, skinless Tyson chicken breasts
2 cans Campbell’s cream of chicken soup (You can use the 98% fat-free to lighten it a bit if you like.)
1 can Swanson chicken broth (14.5 oz)
1 small onion, chopped
2 tablespoons of butter (I used Land O’Lakes)
½ cup Gold Medal self-rising flour
5 tablespoons of ice cold water
I had an irrational fear of making my own “real” dumplings for a long time. I guess that seeing Mother (who rarely took shortcuts at all) always go for making dumplings with canned biscuit dough made me think that somehow the made-from-scratch dumplings were unusually difficult. Not so–at least not with this recipe. And though I happily ate the biscuit version in the past, I have to admit, these dumplings are better. This soup made for a good, hearty, filling meal. Enjoy!
Thanks to Southern Bite for this yummy chicken and dumplings recipe.