Chicken and Dumplings

Chicken and Dumplings




  • 1 32 oz carton reduced-sodium chicken broth
  • 6 boneless skinless chicken thighs
  • 1 10 ½ oz can condensed cream of chicken soup
  • 2 tbsp chicken bouillon 
  • 2 medium carrots, chopped
  • 3 celery ribs, chopped
  • 1 small onion, chopped
  • 1 16.3 oz can home-style refrigerated buttermilk biscuits


Add chicken broth and thighs into non-stick CanCooker Jr. or Companion. Cook over medium/low heat for 20 minutes.

Remove chicken and let it cool. Shred chicken and return to broth.

Add remaining ingredients, except for biscuits. Cook over medium/low heat for 10 minutes.


Meanwhile, pat biscuits flat on a cutting board and cut into thin strips.

Drop strips one at a time into boiling chicken mixture. Reduce heat to low and continue cooking for 15-20 minutes, stirring occasionally to prevent dumplings from sticking. 


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