Easy crock pot chicken and dumplings recipe?

I consider Reame’s Noodles to be ‘dumplings’, so I would use them. They also make a dumpling.

I’ve not done this so I’m defying the “personally tried” detail, but they sound good.
I looked at several recipes using ‘crockpot’, ‘chicken and noodles’, and ‘Reame’s’.

Crockpot Chicken & Noodles

The only difference I saw was an admonition to stir once in a while after you add the noodles. You might have to add a little liquid when you stir.

It’s not a crock pot recipe, but this is an easy recipe to follow and it’s delicious. Use fresh thyme if you can.

This is now my go to recipe for chicken and dumplings.

http://www.realsimple.com/food-recipes/browse-all-recipes/classic-chicken-dumplings

@ibstubro Not exactly what I was looking for, but it still looks really good, so I’m definitely willing to try that. :)

@dammitjanetfromvegas Thanks, I’ll be trying that one very soon. Maybe tomorrow or the next day. :)

Maybe this then, @DrasticDreamer?
I’d be amazed if refrigerated biscuits could make a tasty dish, but to each his own.

Make chicken stew in the Crockpot, then homemade dumplings, maybe?

Complete dish with Bisquick dumplings.

Check this out!
I’m hoping that the 3 ingredient version is there for entertainment value.

@ibstubro Yeah, I skipped right over the 3 ingredient recipe when I was trying (and failing) to find a good one.

I’m with you regarding the refrigerated biscuits, as well. Definitely prefer making as much as possible from scratch.

If that’s the type of dumplings your looking for, I’d probably try the Bisquick version, myself. Add some of @dammitjanetfromvegas‘s chopped parsley.

I don’t know how Pinterest works, but these look yummy!

I just made chicken and homemade noodles a couple weeks ago. That I could help you with.

you’re
just saying.
I know the difference.

Thanks for the call, Gail, it was a typo.

@ibstubro Those are the worst kind of brain farts. If it helps, I automatically read it the correct way! :)

Get 4 chicken breasts, (assuming you are preparing this for 4), and add 2 tbsp butter, 2 cans of cream of chicken soup, and an onion to it. Put it all in a slow cooker, and fill enough water to cover. Place the lid, and cook for 5–6 hours. After the chicken is cooked, add 2 packs of refrigerated biscuit dough to it. Wait until the dough is cooked, and serve hot.

My mom used to make yummy Chicken and Dumplings with Bisquick when I was a little kid. She didn’t use a crock pot. This recipe is the closest I could find to what she made. She also made a similar dessert style dish with the Bisquick dumplings and boysenberries. OMG! One of the best things I’ve ever eaten.

Here is an easy crockpot recipe using canned biscuits for Chicken and Dumplings

Both of these recipes avoid using canned condensed soup, which makes me shudder at the thought of it.

And yet you can use the phrase “canned biscuits” without going into convulsions, @Kardamom?? ~

Canned biscuits are something I’d never even heard of before asking this question. Still think I’d like to make them from scratch. I like cooking, so the extra steps don’t bother me.

You know what refrigerated biscuits are now, though, @DrasticDreamer?

Honestly, I don’t know how they ever got by with calling them “biscuits”. By and large, they disgust me. I did make some recently that were good – I cut them in 6ths, smothered them with garlic, butter and Parmesan, then baked 4–5 pieces in muffin cups.
Then again, given enough butter, garlic and Parm, what can’t be made palatable? ~

The recipe for the biscuits in my recipe above is simple and much better than refrigerated. It’s the only recipe I’ve found that doesn’t make the dough stick to your hands.

@ibstubro Oh, okay. I have no idea how I spaced that, but I did/do know what refrigerated/canned biscuits are. When I read “canned”, for some reason I was picturing a soup-type of can. :-/ Duh. But no, I’m not a fan of them, either, and never have been. They always had a really odd taste to me.

@dammitjanetfromvegas Think I’m going to make that tomorrow, so I’ll let you know how it turns out. :)

Refrigerated biscuits are to biscuits what Pop Tarts are to pastry.

@ibstubro Yeah, I know they’re made of questionable ingredients (the canned refrigerator biscuits) but they do taste good, especially the ones that you make into cinnamon rolls. The canned condensed soup on the other hand is not only loaded up with bad ingredients, it tastes bad.

I do like the taste of Pop Tarts, but I will only eat the “better” ones from Trader Joe’s because they at least have less sketchy ingredients.

I actually have no idea what canned condensed soup tastes like, @Kardamom. I use Cream of Mushroom as an ingredient when I cook meat. (Which I obviously do not eat) I’ll eat broccoli rice casserole and green bean casserole knowing that there are cream soups in them and they taste good.

To me the smell and texture of a raw refrigerated biscuit is an abomination. Like a ‘science project’ found in the back of the refrigerator, months after having outlived its usefulness. Cooking hardly improves it, but at least removes the cold, cloying, sliminess.

And a Pop-Tart? Like a cheap bear claw dropped in the driveway and run over 4–5 days ago. I imagine someone could make a fair reproduction by spreading jelly between 2 layers of refrigerated pie crust and letting it air dry.

Sorry. Nothing personal. Just a couple of products that I have a strong personal distaste for.