Slow Cooker Creamy Chicken and Dumplings

Very tasty, everyone loved it. Cooked in ~3 hours, glad I was home to monitor. The dough was soupy after 30 minutes so I will add it earlier next time, plus more onions and other veggies per other reviews. Rosemary was perfect flavor.

OVERKILL on the rosemary! It ruined the entire dinner. Beware of this if you make it, maybe only 2 teaspoons.

Satisfying and so easy to put together. Leave the house in the morning and come back to the smell of a wonderful dinner cooking in the crockpot. Mmmmmm, mmm! Original recipe is a little over-seasoned in my opinion. The first time I made this, I followed the ingredients precisely. Another commenter was correct, this goes overboard with the rosemary. Second time, I cut the rosemary to 2 teaspoons and that did the trick. I also steeped some dried shiitake mushroom caps in salted, simmering water for about an hour added the shrooms and the liquid from that instead of broth. Also, I used cream of chicken because I had no cream of mushroom soup. Definitely had a flavorful mushroomy flavor and also the rosemary amount was just right, not overwhelming.

This is my kind of recipe- super simple- not trying to be something other than a good home cooked meal! My husband loved it – I’m adding it to the rotation.

Not dumplings but scones!

Easy to assemble. Good flavor. Much easier than making it from scratch

3stars as the recipes is, good, but made some changes to boost it up some 1> switched the Mushroom soup to Cream of Chicken, 2> cut chicken up to smaller (bite sized) pieces, 3 > changed the vegie broth for actual Chicken Both, 4> added 1 package of frozen mixed veggies (peas, carrots, beans, with corn) … came out awesome

Easy, added dried thyme and carrots as well

This was hearty and yummy, hit the spot! So easy to throw together. I did tweak the recipe for my own purpose. I added a can of corn and a can of peas which was starting to make it a pot pie. But no! I did use cream of chicken soup instead of cream of mushroom, and veggie broth instead of chicken broth. I cooked it on low heat for 7.5 hours and then added the biscuits for 30 minutes on high heat. It was incredible! If you want the biscuits to be less chewy, pre-cook them on a baking sheet in the oven before adding them to the slow cooker.

This recipe was delicious, fast, and easy, and it leaves a lot of room for changes/additions based on taste. Why I gave it 4 stars instead of 5: My family didn’t care for the rosemary. It was too strong and made some bites kind of bitter. So next time we will maybe just add a teaspoon of that instead of two tablespoons. Changes I made: I didn’t have refrigerated biscuits. So I made my own homemade biscuits and used a pizza cutter to cut them into squares – which made the dumplings. That was a great addition, and we also added onion powder and garlic powder.

Im making this tonight. I still have the dumplings to go. I didnt have veg broth so used chicken broth. I tried a little and so far its awesome. I added celery and carrots.

Way too much rose Mary for me and my family. Other than that it was good and I will definitely try it again but I think I will only put 1/2 tbs of rose Mary in next time.

A little bland but it’s good

I made it first for my husband and I – we loved it! Then I made it for my mom and sister – they loved it! Tomorrow I am making it for a neighbor who recently lost a family member – I expect they will love it too!

It was delicious. The biscuits rise to the top but once they are cooked just stir it all around the chicken just shreds into perfect pieces. Very easy to make.

We thought it was delicious and also was good as leftovers.

Smells great, but I think there was too much liquid, and I didn’t know if the dough was to sit on top or be immersed. I immersed it and taste dough now in the sauce.

This gave me a good start at what turned out to be a very nice dish. I just cannot bring myself to make an 8 serving dish that has over 10,000 mg of sodium, 1300 per serving. With all due respect to Campbells, their canned condensed soups are lethal. There is not more than a teaspoon of minced mushrooms in a can of the soup, so just use a cup and a half of heavy white sauce, add 1 cup chopped mushrooms and leave the canned stuff for a power outage.

I loved this recipe. It was so easy to make and it came out so delicious. I did add more seasoning to my chicken – paprika, poultry seasoning, cayenne pepper, minced garlic, thyme, and a dash of ginger. In addition, I did not have a can of cream of mushroom soup so I used 2 cans of Cream of Chicken soup. My family Loved It!

Tasty but the sauce was too thin. I would probably omit the broth next time. The chicken was very tender. I added a variety of veggies but they were too soft and overcooked.

For me it was a flop. Family liked it (or were just being polite). Cream of mushroom soup curdled. I went back to check the expiration date on the can. It wasn’t near expiration. There just wasn’t anything about it that I liked. Whatever. It was more like high school cafeteria fare. I would say too few ingredients to make the recipe simpler made the recipe less flavorful. My palate.