View Recipe
For use with any CanCooker
Ingredients
- 32 ounce Carton Reduced-Sodium Chicken Broth
- 6 Boneless, Skinless Chicken Thighs
- 10.5 ounce Can Condensed Cream of chicken Soup
- 2 tbsp Chicken Bouillon
- 2 medium Carrots Chopped
- 3 Celery Ribs Chopped
- 1 small Onion Chopped
- 16.3 ounce Can Home-Style Refrigerated Buttermilk Biscuits
Directions
- 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.
Reviews
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Chicken and Dumplings – 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.
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Chicken and Dumplings – This recipe has become a staple in our household. It is a meal that everyone enjoys and there is rarely any left overs!
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Awesome recipe – with some adjustments! I cubed the chicken and reduced the first cook time to 15 minutes, so no need to remove and shred the meat. I also added cream of mushroom instead of cream of chicken soup, used a tsp. of Better Than Boullion paste instead of powdered, and seasoned with fresh rosemary sprigs, dried thyme and sage, and crushed black pepper.
Chicken and Dumplings – 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.