Crock-Pot Chicken and Dumplings


Crock-Pot Chicken and Dumplings

Crock-Pot Chicken and Dumplings

This recipe is broken down into two parts: cooking chicken and cooking biscuits. First, you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it's time to add the vegetables and biscuits. That's it.
Nothing quite beats the creamy texture and savory flavor of cream of chicken soup. You can absolutely make your own copycat recipe from scratch, but we lean on the canned stuff for convenience here.

adapter from : delish.com/


Ingredients

1 1/4 lb.boneless skinless chicken breasts
1 onion, chopped
Kosher salt
1 tsp.dried oregano
2(10.5-oz.) cans cream of chicken soup
Freshly ground black pepper
4 sprigs fresh thyme
2 c.low-sodium chicken broth
2 stalks celery, chopped
1 bay leaf
1 c.frozen peas, thawed
2 large carrots, peeled and chopped
1(16.3-oz.) can refrigerated biscuits
3 cloves garlic, minced


Directions

number one Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
number two Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
number three Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top.
number four Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.


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