Description
It does not get much more simple or comforting than this incredible slow cooker chicken and dumplings! The dumplings are even a big shortcut by using pre-made biscuit dough.
Ingredients
- 2 cups Chicken Stock
- 2 cans (10 1/2 Oz. Size) Condensed Cream Of Chicken Soup
- ⅓ cups Heavy Cream
- 8 whole Chives, Finely Chopped. Plus Additional For Garnish
- 2 cloves Garlic, Minced
- 1 Tablespoon Dijon Mustard
- ½ teaspoons Dried Parsley
- ½ teaspoons Dried Onion
- ¼ teaspoons Worcestershire Sauce
- 1 pinch Salt
- 2 pounds Boneless Skinless Chicken Tenders
- 2 cans (16 1/3 Oz. Size) Pillsbury Southern Style Biscuits
Preparation
Get out a large slow cooker and combine everything except biscuits in its bowl. Give it a good stir. Then turn the heat to low and let it all gently cook for 5 hours. When 5 hours are up, use two forks to break up and shred the chicken a little.
Take the raw biscuits and quickly quarter all of them to make the shortcut dumplings. Stir them into the slow cooker with everything else and let the mixture cook for another 2 hours, stirring it every so often. A lot of the liquid will absorb into the biscuits and puff them up to make a thick, gorgeous mixture. Serve it immediately with your favorite veggie sides! Makes great leftovers too.
