Crock-Pot Chicken and Dumplings
Besides the ease of cooking the meal, one of the greatest things about using a Crock-Pot is the smells that flood through the home. As with most meals in a slow cooker, this chicken and dumpling recipe completely fulfills this requirement, bringing back memories of returning home after school and having a fresh bowl of chicken and dumplings for dinner.
The simple mixture is almost prepared after a long day at work. Thirty minutes before it is time to serve, you merely take two forks to shred the chicken and add the refrigerated biscuit dough in for thirty minutes, and you have an amazing meal ready to eat. It is a meal that your family will love.
Not only that, but since you are using the refrigerated biscuit dough, you also do not have to worry about having to make the mess of creating the perfect dumplings for your meal. Not only is this a great choice for a weekday dinner, but it makes an amazing option for family get-togethers where people will believe you slaved over a hot stove and prepared an incredible meal!
- 6 whole chicken breasts, uncooked
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 3 1/2 cups chicken broth
- 1/2 cup onion, finely chopped
- 1 stalk celery, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 large carrots, diced
- 1 large refrigerator homestyle biscuits, cut into quarters
- Place the chicken, butter, soup, celery and onion in a slow cooker. Add the chicken broth to cover.
- Cover, and cook for 5 to 6 hours on High.
- Remove the lid, and use two forks to shred the chicken.
- Add the biscuit dough into the Crock-Pot, broken in pieces. Cook an additional 30 minutes, or until biscuits are cooked through.
Since this is a meal within itself, there really is not a need to add more items for dinner—but if you are wanting some sides to help this dinner "pop," then you could consider adding sauteed apples, mashed potatoes, coleslaw, baked apples, sweet potato dumplings, baked sweet potato, or your favorite dinner rolls. Really, the choices are endless. I normally avoid the rolls, since the dumplings already have bread in the recipe, and I try to stay away from the potatoes as well, but to each person their own.
Choose what you feel is the best complement and go with it! I will say that I have discovered if you also want something to make it a little different, try adding some rinsed and drained sweet corn to the dumplings, it really adds another element of surprise, while also improving the taste! Or even some russet potatoes, cleaned and cubed (do not have to peel).
© 2013 Kristie Gentry