I have tried a few slow cooker Chicken 'N Dumpling recipes in my day, but this one is by far the best. I'm always hesitant to use torn biscuit dough as the dumplings because they always get stuck together and never seem fully cooked when I bite into them, making them absolutely disgusting.
This time I did two things differently...I tore the biscuits into MUCH smaller pieces (about 5-6 pieces per biscuit), and I rolled each piece in a little flour before dropping them into the slow cooker. This helps keep them from molding together to form one giant, nasty, half-cooked dumpling. Highly recommend doing that small, yet very important step.
Even Heath liked this, and he's not a big fan of slow cooker chicken and dumplings.
I think my favorite recipe is still THIS ONE that I tried back in May of last year. Even though it's really easy and really good, it's REALLY messy, what with all the flour you need to sprinkle over the counter. Not a big for some people, but I hate messes.
Oh, and you can make this recipe with whatever chicken you prefer...breasts or thighs. I used 6 boneless, skinless chicken thighs because I prefer dark meat. I swear it has more flavor, but that may just be my imagination.
'Slow Cooker Chicken and Dumplings'
Source: Adapted from Recipe Matcher
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.