The North Dakota duck hunting season opens to non-residents this Saturday and I have hunting on the brain. I’d been thinking of some of my early hunting adventures. Before my Uncle Jake bought his farm in North Dakota, which in the fall becomes the Whitten family hunting shack, my Dad and I used to hunt with him and my cousin Ben near Alexandria where they lived. On one of those hunting trips, we were hunting on Skunk Lake and not only did I see a ducks really decoy in for the first time -and I mean flock after flock after flock- I shot my first duck too! ! Then after the sun set and we left the slough and drove to Nana & Grandpa’s for dinner. Nana made us chicken and dumplings and oh my, was it good! Tender dumplings, hand pulled chicken and a flavorful broth. This recipe is NOT Nana’s chicken and dumplings. It’s a working girl’s, weeknight, four ingredient, creamy, slow cooker chicken and dumplings.
I got this recipe from my friend Ami on the day we met (over the phone) when I did an informal interview with her for a position on our team. We’d hit it off and after we got the work stuff out of the way, got to talking about our personal lives and a shared love – food! Since this recipe falls into the category of resembles a soup/stew, my husband won’t eat it so I had to wait [impatiently] for him to go on a work trip so I could try it. And boy, is this a recipe I will be making again and again! Thanks Ami – I’m so glad you’re on the team!
Here’s what you need:
In your slow cooker mix together two cans of cream of chicken soup (I always buy the healthy choice which is lower sodium) and 1-1/2 c chicken broth. Add in two chicken breasts.
Cook on low for 8-9 hours or high for 4-5 hours.
Remove the chicken from the slow cooker and shred with two forks.
Return chicken to the slow cooker and season to taste with salt and pepper.
Cut about ½ of a can of flaky biscuits into 5×5 squares. (I may have thrown in an extra biscuit).
Stir into the chicken mixture in the crock pot.
Cook on high for 1 hour until the biscuits are puffed up and cooked through.
Stir together and serve.
Ami told me this recipe actually tastes even better when you heat up the leftovers the next day. I can attest to that when I brought it to work. I even froze two single serve containers for later on. And, if you have a larger family or want to ensure you have leftovers this is probably the easiest recipe ever to double!
- 2 cans cream of chicken soup (I use the healthy request variety)
- 1-1/2 c chicken broth (I use reduced sodium)
- 2 boneless skinless chicken breast
- Kosher salt
- ½ can of Pillsbury flaky biscuits
- Combine the chicken soup and chicken broth in a slow cooker. Add the chicken breasts. Cook on low for 8-9 hours or high for 4-5 hours.
- Shred the chicken using two forks and return to slow cooker. Season to taste with salt and pepper.
- Cut the biscuits into 5x5 squares. Stir into the chicken mixture in the slow cooker. Cook on high for an additional hour, until the biscuits are cooked.
- Stir together and serve.