Crock Pot Chicken & Dumplings
Chicken & Dumplings. One of the staples of American comfort food (in my book anyways). Check out this super easy Crock Pot version of an all time classic: recipe courtesy of my sister in-law Marie.
We've started a new tradition at our house - Crock Pot Wednesdays. With my husband at school three nights a week and me running every which way with our almost two year old daughter, it's important for us to share meal times as often as possible. Having a Crock Pot makes wholesome meals (ie not frozen pizza or macaroni and cheese) possible. Check the bottom of this post for more Crock Pot recipes!
Crock Pot Chicken & Dumplings:
1 can cream of onion soup
2 tablespoons of butter
3 chicken bouillion cubes
3 large boneless chicken breasts
1/2 pound of baby carrots (about 30-40)
3-6 stalks of chopped celery depending on your taste
1 small sweet onion or yellow onion
1/4 cup flour
Enough water to cover all ingredients (I used just over 2 1/4 cups)
1 can reduced fat Grands Biscuits
Combine all ingredients into Crock Pot except for the Grands Biscuits, covering with just enough water to cover all ingredients. Stir. Cook on HIGH for 4 hours or LOW for 7 hours, stirring once or twice during this time. After the initial cooking time, use forks to shred chicken or remove from pot and cut into desired pieces. Return chicken to pot. Put Grands Biscuits on top of mixture (you can put them as whole biscuits - the can will cover a 6 quart crock perfectly, or you can tear it up into smaller pieces). Press dough down into the liquid so that it can soak in the broth. Cook on HIGH for 1 hour or on LOW for about 1.5 hours, until dough is soft but cooked through. Enjoy!
I didn't have any cream of onion soup, so instead I used a can of cream of chicken soup and added about a tablespoon of onion powder. It was delicious but I will try the cream of onion soup next time because I'm interested in seeing what it does to the flavor. I also just realized while I was typing this up that I completely forgot to add in the flour, but we didn't find the outcome to be runny at all. If you enjoy a thicker dish use the flour, if you like a little broth then don't bother.
My husband and I both agreed that I could have added more carrots and celery, and that the dish would also suit peas, corn, potatoes and egg noodles for a slight twist. (If you use egg noodles, cook separately and mix in at the end.)
More Crock Pot Recipes