Chicken and Dumplings (crock pot AND freezer version)

Taken from and adopted (by my good friend) to make a freezer version meal!  This was scrumptous!  I come from a family who makes homemade dumplings ...I was skeptical but this was GREAT!  I thought enough to share (and how my friend made it into a freezer meal).

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

FREEZER VERSION (from my friend):
In a gallon size freezer bag, place chicken breasts (you can dice if you want), butter, soup, & onion.  Freeze flat.  On cooking day, (no need to thaw) place contents of bag in crock pot and cook on high for 3-4 hours.  If your chicken breasts are whole, you can shred them at the 3 or 4 hour mark if you want.  And return them to the pot.  At this time, cut the biscuits into strips or chunks (your shape preference).  Stir into the soup mixture, being sure to submerge the dough.  At this time you can add a few cups of frozen vegetables if you want (suggestion: peas and carrots).    Stir and return lid and cook an additional 60-90 minutes until dough is cooked through.  If you are home during cooking, feel free to stir again at the 30 minute mark to be sure all dough is submerged and cooking.  (I actually had to leave the house at this point so I turned my crock pot to low and allowed it to finish cooking on low an addition 2-2 1/2 hours) and it was perfect!


  1. Excellent read. I like your style...have a good one!/Nice blog! Keep it up!


  2. I just shared this with the Crock Pot Club I attend, seemed to be a hit and on a cold and rainy day...makes the house smell GREAT!