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Looking for that “stick to your ribs”, warm and cozy dinner that leaves you pleasantly satisfied…oh yeah, and it’s got to be simple? Here you go, Crock Pot to the rescue!
Crock Pot Chicken and Dumplings
4 skinless boneless chicken breasts
2 Tbs butter
2 cans cream of chicken soup
1 1/2 cups of chicken broth (or enough to cover the chicken)
3 celery stalks, chopped
1 cup chopped carrot
1/2 sweet onion, chopped fine
1 cup frozen peas
1 cup frozen corn kernels
1 Tbs dried parsley
1 tsp poultry seasoning
S & P
1 10 oz. tube of refrigerated biscuits, slightly rolled out and cut into pieces
Empty the soup and the chicken broth into the crock pot, whisk to combine. Add the chicken, make sure there is enough liquid to completely cover chicken.
Add all the veggies and the seasonings. Cook on high for 6 hours. After 3 hours of cooking, add the biscuit pieces (push down under liquid to make sure tops cook) and continue cooking for the remaining 3 hours. Before serving, remove whole breasts and cut up into chunks…they should just about be “fall apart” tender, and put back in pot.
Tip: At the end of cooking time, if mixture has too much liquid, add a little bit of flour, mixed in thoroughly and it will thicken up.
Kid’s love this! (Reheated leftovers rock!)
Photo – courtesy of geomaza.com