Ingredients
Scale
- 1 pound chicken breast (frozen or thawed, the recipe works either way)
- 1 cup water
- 1 chicken bouillon cube
- 10.75 ounce can cream of celery soup (regular or light variety)
- 2 ounces cream cheese (regular or reduced fat)
- 7.5 ounce package of 10 refrigerated biscuits (basic refrigerator biscuits, not the type with layers)
- Salt and pepper to taste
Instructions
- Place the chicken breasts into a slow cooker. Add a chicken bouillon cube, water, and cream of celery soup.
- Set the slow cooker to low and cook for 4-6 hours, until the chicken is very tender.
- Remove the cooked chicken from the slow cooker. Shred the chicken with forks then set aside.
- Place a colander into a medium size bowl. Pour the broth from the slow cooker into the colander to strain the broth. Pour the strained broth back into the slow cooker.
- Stir the cream cheese into the broth until melted. Add the shredded chicken and stir well. Place the lid on the slow cooker and continue to cook on low while you complete the next step in this recipe.
- Remove the refrigerator biscuits from their tube. Cut each biscuit into 4 pieces.
- Add the cut up biscuit dough to the slow cooker one piece at a time. Gently push the dough pieces down into the broth, but do not stir.
- Cook the chicken and dumplings on low for 30 minutes. Salt and pepper to taste.
*Be careful not to stir the dumplings until you can tell they have set. If they’re still uncooked, the dough will melt into the liquid as you stir and you’ll have a mess!
