Chicken and Dumplings

Chicken and Dumplings

(2 reviews) Write a Review




  • 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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2 Reviews

  • 5
    Chicken and Dumplings

    Posted by Steven L. on 10th May 2020

    We've made this multiple times. It's outstanding. It rarely gets past two days with us even though the recipe makes quite a bit for two of us.

  • 5
    Chicken and Dumplings

    Posted by Steven on 12th Jun 2018

    We have made this several times now. It's a bit more soup like than the dish I am familiar with. No matter, it goes fast, never lasts long at all.