4 chicken breasts
2 tablespoons butter
1 teaspoon thyme
1 bay leaf
1 onion, finely chopped
2 (10.75oz) cans cream of chicken soup
batch of Big Daddy Biscuit dough
Mix spices, butter, soup and onion in a slow cooker. Add chicken, turning to coat. Add enough chicken broth to just barely cover chicken and mix everything in. Remember, as the chicken cooks, the juices will add more fluid to the sauce it’s cooking in. Personally, I don’t care for the sauce to be super runny so I don’t add too much of the chicken broth. But you adjust to your preferences.
Cover and cook for 5 to 6 hours on low. About 30 minutes before serving, place chunks of biscuit dough on top of the chicken and sauce. Cover and cook for those last 30 minutes. Remove lid and place slow cooker insert into the oven under the broiler. Brow tops of the biscuits to your liking. Remove and serve.
** This was originally a Chicken and Dumpling recipe but I’m not big on mushy, doughy dumplings. I’m sorry, I know there are a bunch of you who love them. That’s why I’m going to tell you how to adjust the recipe in order to have dumplings instead of biscuits.
Add about another cup of chicken broth to the sauce when mixing it all together. Cook as stated before. When you drop the biscuit dough onto the chicken and sauce, because it’s more liquid, the dough will sink more. But that’s good, it’s what you want. Cook, covered in the slow cooker, for 30 minutes or so, until the dumplings are cooked to your preference.
Voila! Chicken and Dumplings.