I love this one. My kids request it more times than not. Even during the hot summer. Why I ask? ‘Because it’s so good, Mom‘. It’s one I would typically share with you around mid October, but since it was my daughters birthday last week
and I shared a little how-to on my Instastories, which I’m loving. Aren’t you? I decided that NOW, is just as good
of a time as any to give you that recipe. If anything just book mark this page or remember to
come back to the blog when the weather cools off.
I use my crockpot for this recipe and just about everything else I make during the fall/winter months. I’ve had this All Clad slow cooker for 3 years and it’s been the BEST. I especially love the removable non-stick cast iron insert. It makes searing and browning recipes so much easier. No extra pans to wash. And taking recipes like this one to the stove top is a breeze. Plus it’s 50% off now through 8/22 at Williams Sonoma.
It’s one of my MUST HAVE kitchen tools. Check it out here.
It truly is the perfect fall dish and comfort food for a busy family. Plus it’s an easy one to make.
Hope you enjoy this favorite of ours!
- 2 32oz cartons ofÂ Pacific Foodsorganic chicken stock/broth
- 2 12 oz cartons ofÂ Pacific FoodsOrganic Cream of Chicken condensed soup
- 3 bone in chicken breast (skin on)
- 3/4 cup carrots, chopped
- 1/2 cup chopped celery
- 1 16oz can ofÂ PillsburyGrands Homestyle Biscuits
- All purpose flour for dusting dumplings
- A few shakes of Wondra Flour for thickening
- Salt + pepper to taste
- Place bone in chicken breast, carrots + celery in slow cooker. Pour 32oz of chicken stock over top, cover and let cook on HIGH for 6 hours. This will make the base of your soup.
- When that's done cooking. Use a fork to pull meat off the bone and discard bones and skin.
- Shred meat with fork, keeping chicken and veggies in with the broth.
- If you don't have a removable stovetop friendly insert with your slow cooker, like the one above. Transfer broth + chicken + veggies into a large stock pot or dutch oven.
- Add 32 more ounces of chicken stock and both cream of chicken soups.
- Mix well and bring to a boil.
- Next, cut biscuits into bite-size pieces. Take into account and they will expand a little once they are cooked.
- Then, toss biscuit pieces gently in flour and set aside.
- Once your chicken stock mixture begins to boil, add your lightly floured biscuit pieces to stock and stir well.
- Reduce to low/medium heat and continue stirring. You want to continue to do this, so that the biscuits do not stick together and become one.
- Keep stirring as the biscuits cook for about 3 minutes.
- Cover and continue cooking another 2 to 3 minutes.
- Steam helps the biscuits to plump up. The flour will act as a thickening agent, helping the soup to thicken up as the biscuits continue cooking.
- Remove lid and stir again. Total cook time on the biscuits is 15 to 17 minutes, you can remove one, cut down the center and check for doneness.
- If you feel your soup has not thickened up enough, add a few sprinkles of Wondra to get it to the desired consistency. Sometimes it can become a little too thick, then you'll need to add a little water.
- Season with S+P to your liking.
- Once the biscuits are cooked, turn the heat to a low simmer, cover and serve when ready to eat.
- That is the beauty of this dish. It can be left on the stove top (or back in the slow cooker on warm), to be ladled from when everyone's hungry.