Can anyone give me a good recipe for chicken and dumplings?

I need a good recipe for chicken and dumplings made in a crock pot. It must be cooked in a crock pot.Can anyone give me a good recipe for chicken and dumplings?
4 boneless skinless chicken breasts, cut in small chunks


2 cans condensed cream of chicken soup


1/4 cup onion, finely diced


2 cups water


2 10 oz packages refrigerated biscuits


1 chicken bouillon cube








Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.Can anyone give me a good recipe for chicken and dumplings?
This is my family's fav!





Crock Pot Chicken %26amp; Dumplings





INGREDIENTS:





4 chicken breast halves


2 cans chicken broth (3 1/2 cups)


1 cup water


3 cubes chicken bouillon or equivalent base or granules


1 small carrot, chopped


1 small rib celery, chopped


1/2 cup chopped onion


12 large flour tortillas





PREPARATION:





Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to 10 hours. Take out chicken and remove meat from bones, then place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth on stovetop. Bring to a slow boil.





Cut tortillas in half, then in 1-inch strips. Place strips into simmering broth and boil gently for 15 to 20 minutes, stir occasionally. Broth should thicken but if too thin, combine 1 tablespoon cornstarch with just enough water to dissolve and stir into broth. Cook 5 to 10 minutes more.





Serves 4.
Hey Gal,





Go to Betty Crocker . com.





also..





Bisquick.com has a recipe that is Fantastic.
make the chicken take a shitt an you are ready to go!!!
Chicken and Dumplings:





1 3 1/2- to 4-pound rotisserie chicken, meat shredded


1 10-ounce package frozen mixed vegetables


1 10.75-ounce can condensed cream-of-mushroom soup


1/4 teaspoon kosher salt


1/4 teaspoon black pepper


1 10-count tube refrigerated biscuits





Heat oven to 400掳 F.





Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.





Yield: Makes 4 to 6 servings
The problem is the dumplings. You could just make the chicken stew in the crock pot but when you are ready to add the dumplings, you need to bring your liquid to a boil. When it boils, then add the dumplings - when they float, they are ready!





Just put your chicken and whatever vegetables you want in your stew into your crockpot. Add chicken broth and whatever spices you like. Make sure you have enough liquid for however long you are going to leave it in the crock pot. I've found that just to be safe, make it seem like you have too much liquid. When you add the dumplings, it will thicken up.





Here is a recipe for German Flat Dumplings (from my Grandmother)


2 cups flour


1/2 teaspoon baking powder


1/2 teaspoon salt


3/4 cup broth


1 egg, slightly beaten








Mix together flour, baking powder, and salt in medium bowl.





Stir together broth, and egg. Add dry ingredients and stir until moistened.





Turn out on floured board, knead lightly. Roll to about 1/8 inch thick. Cut into squares and drop into boiling soup or broth. Reduce heat to medium, cook 15 minutes or until done.





Enjoy!
chicken and dumpling recipe





(2-1/2- to 3-pound) broiler/fryer


2 Quarts water


1 Teaspoon Salt


1/2 Teaspoon Pepper


2 Cups All-purpose flour


1/2 Teaspoon Baking soda


1/2 Teaspoon Salt


3 Tablespoons Shortening


3/4 Cup Buttermilk


PREPARATION:


Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside.





Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.


Serves 4 to 6.