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Slow Cooker Chicken and Dumplings Recipe

Reminds me of my Grandma's cooking. The Pillsbury Country Biscuits are perfect for dumplings and cook up so soft.

Prep Time: 10 Mins | Total Time: 4 Hrs 50 Mins | Makes: 8

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Ingredients:

2 cans (284 mL each) condensed cream of mushroom soup

1 can (284 mL) condensed cream of chicken soup

¾ cup (175 mL) milk

¾ cup (175 mL) water

1 ½ tbsp (25 mL) margarine or butter

1½ tsp (7 mL) dried dill weed

1 medium onion, finely chopped

3 lb (1.5 kg) boneless skinless chicken breasts or thighs, cut into 2-inch (5 cm) pieces

1 can (10 biscuits) Pillsbury* Country Biscuits

Method:

In a slow cooker, combine soups, milk, water, margarine, dill weed, and onion.
Add chicken pieces and push them into the mixture making sure that the liquid ingredients completely cover the chicken.
Cover and cook on high for 4 hours (if you are cooking your chicken from frozen, cook on high for 5 hours). Stir a couple of times while it is cooking.
After 4 hours, arrange biscuits over the stew. Spoon some of the liquid over top of the biscuits so there is a thin layer of liquid over each biscuit.
Put the lid back on the slow cooker and continue to cook on high for 40 minutes.

Pillsbury* Baking Challenge Honourable Mention - Sheri Landry

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