Of course, from my new favorite cookbook… “Slow Cooking All Year ‘Round” from Gooseberry Patch.
Start with one onion, chopped. Right into the crockpot it goes!
Pour in 2 cans of condensed cream of chicken soup.
Top it off with 2 cups of chicken broth.
Give it a good stir, and that’s it for now! Cover and cook on low for 5-6 hours.
About 30 minutes before you’re ready to eat, get out your refrigerated biscuits. The recipe called for two 10-ounce tubes. I grabbed some smaller tubes of biscuit dough instead (they were cheaper). I used three 7.5-ounce tubes. (Three was too many!)
Cut or tear your biscuits into bite-sized pieces. I just used my handy dandy Pampered Chef kitchen shears.
My mistake was waiting until I had all the biscuits/dumplings in the crockpot before I stirred the pot. Do yourself a favor, and stir in a few at a time. These all stuck together, and it was tough to get them separated and mixed in. (And did I mention that I had too many dumplings by the end of this?)
Once you do get everything mixed in together, cover the crockpot back up, turn the heat up to high, and cook for about another 30 minutes. You want the dumplings to get cooked through, and be nice and fluffy.
Serve with a veggie. But not a starch. Plenty of carbs in those there dumplings!
Next time, I might add some celery to the crockpot… something to give the chicken and (many) dumplings a little color. And while I’m a huge fan of leftovers (especially from a crockpot dinner!) this dish did not reheat very well. It was great fresh out of the crockpot, but not so good for lunch the next day. Everything sort of stuck together, and it didn’t do so great in the microwave. It was better once I added a little more chicken broth, but this is definitely a one-night meal.
Still? Two thumbs up right out of the crockpot! I’ll definitely be making this again!
Here’s your printable recipe card:
Enjoy!
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