WHAT YOU NEED
chicken breasts cream of chicken soup cream of bacon soup chicken broth frozen mixed veggies flour sugar baking powder baking soda salt butter buttermilk egg milk
Combine the cream of chicken, cream of bacon and broth and pour over the chicken. Cook for 3 hours, remove the lid and shred the chicken using two forks.
2
Stir the dry ingredients together, and cut in the butter until coarse and crumbly.
4
Stir in the buttermilk until a wet dough forms and add the egg and milk or cream.
5
Drop double Tablespoon-sized lumps into the crockpot. Cover and cook for an additional hour.
6
While we chose to make our dumplings from scratch, you can use a can of refrigerated biscuit dough instead for even less work in the kitchen. To make ahead, just don't add the dumplings. Store in crockpot in refrigerator, then heat it back up on the high setting. Once heated, continue with the dumpling instructions.
TIPS
This was super comforting, reminded me of eating my mom’s chicken and dumplings! So easy in the crockpot too, thank you! ~ Olivia
WHAT PEOPLE SAY