Slow Cooker Chicken and Dumplings

You'll Need The Following

• 3 pounds of boneless, skinless chicken breasts


• 1 tablespoon of poultry seasoning


• 1 tablespoon of dry rub seasoning


• 1 teaspoon of paprika


• 1 red onion, chopped


• 2 cups of carrots, diced


• 3 scallion stalks, diced


• 22oz cream of chicken soup


• 32oz chicken broth


• 1 1/2 cups milk, divided 1 cup and 1/2 cup


• 1 box of Red Lobster cheddar bay biscuit mix


• 1 cup of shredded Mexican blend cheese

Cooking Instructions

1. Take your chicken and dice it up, then add the chicken and your seasonings into the slow cooker. You can use whatever seasonings you want, but we find that a bit of poultry seasoning and some slightly spicy dry rub seasoning do the trick here.
   2 Chop up the veggies and throw them in there too. Normally we'd separate the scallion greens and whites, but in this case they can get thrown in together.


2. Add the can of cream of chicken soup, then fill it with water and stir it up to get the last dregs of the soup out and add that along with the chicken broth.


3. I set it on low and let it cook all day, about 7-8 hours, but you could do this on high too just make sure the veggies are soft and the chicken is cooked before you make the dumplings.


4. I did these a little differently from the box, mostly by reducing the milk from 3/4 cup to 1/2 cup and increasing the cheese from 1/2 cup to 1 cup. I also added the seasoning packet you're supposed to mix with butter and brush on top if you were making the biscuits the normal way. I did this because I wanted the biscuit mix a little more dry so it wouldn't get totally soggy.


5. Once the biscuit dough was rolled out I added them into the soup one at a time, added 1 cup of milk to the broth mixture, and left it on low for 90 minutes and they were cooked to perfection!

This was so perfect we are absolutely doing it again. The veggies are a perfect mix, the seasoning was wonderful, and the 'dumplings' tasted like the real Red Lobster biscuits ^{^}