The slow cooker is arguably one of the best inventions of all time, and this chicken and dumplings recipe only contributes to its fame. In fact, it’s easy enough for even the worst of cooks to come out looking like a regular Julia Child.
If you’re feeling ambitious, you can throw in some extra ingredients like carrots, peas or celery, but the base recipe is guaranteed to be a crowd favorite!
- Rotisserie chicken
- 2 tbsp of Butter
- 2 cans of condensed cream of chicken soup (10.5 oz cans)
- 1 onion (diced)
- 2 cans of refrigerated biscuit dough
Shred the rotisserie chicken and place it in the Crock-Pot along with the butter, cream of chicken soup, and onion. Add enough water to cover the ingredients, place the lid, and cook for 5-6 hours on high. About 30 minutes before you’re ready to serve, cut up the biscuit dough into chunks and add them to the Crock-Pot. Cook for about 30 minutes or until the dough is no longer raw in the center, and enjoy!
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