1canPillsbury Buttermilk Grands Biscuits16.3 ounces
½cupall-purpose flour
Instructions
Spray the crockpot liner with non-stick spray or use a disposable liner.
Combine the cream of chicken soup, onion, granulated garlic, bay leaves, parsley (if using), salt and pepper in the crockpot liner. Stir well.
Add the chicken, pushing the pieces into the soup mixture until covered. Add the stick of butter. Pour the broth in and place the lid on the crockpot.
Cook on High for 4 hours.
As it’s coming up on the 4-hour mark, slice each biscuit into 4 equal pieces. Roll the pieces into a ball shape, then roll them in the flour until coated. Set aside.
Remove cooked chicken and bay leaves from crockpot. Discard bay leaves. Slice the chicken into bite-sized chunks or shred with two forks. Return chicken to slow cooker and stir to coat.
Drop the biscuit balls into the crockpot, pushing them into the sauce mixture. Cook for an additional 2 hours, or until the biscuits are cooked through (check at the 1 hour mark & adjust cooking time if needed).
Notes
Taste the sauce about an hour after you add the dumplings. Add additional seasonings if desired.
If the sauce looks a little thin after the dumplings have cooked add a little cornstarch slurry to thicken it up. Use a 1:1 ratio.
Serving size is about 1 cup.
Use a disposable crockpot liner for easy cleanup.
Use a 6-quart or larger slow cooker.
Refrigerate leftovers for up to 3 days. Reheat in a pan on the stovetop.