Is it just me or is January a LONG month!!?? Besides getting past the holidays, it’s still cold and dark for many parts of the U.S. The lower temperatures and cozy sweater weather leave me longing for warm and unctuous meals. With the days being shorter and the sun setting earlier, I’m constantly looking for the best types of cooking ‘hacks’ including this one. I’m always in the market for a new chicken recipe since we eat quite a bit in my household.
Who doesn’t love chicken and dumplings? I’ll admit while this is one of my favorite dishes, often time it takes too long to cook. One of my favorite recipes to make Chicken & Dumplings is in the crockpot. Packed with lots of flavor and a ‘set & forget’ mentality, I highly recommend this recipe if you need a quick dinner any night of the week. It’s also kid and husband approved. ENJOY!!
4 chicken breasts
1 onion chopped
1 can cream of chicken soup
1 can cream of celery soup
2 cups chicken broth
1 cup of mixed vegetables (if frozen, thawed & drained)
1 can of premade refrigerator biscuits
Parsely
Salt & Pepper
Line your crockpot with the onions and place 4 chicken breasts on top. In a bowl, mix together soups salt, pepper and chopped parsely well. Spread mixture over chicken breasts evenly. Pour over the chicken broth and place crockpot on high for 4 hours. At the 4 hour mark, remove chicken breasts and shred on a cutting board. Place back into the crockpot with mixed vegetables and stir together. Taking the can of biscuits, simply roll out each biscuit and cut into 4-6 strips. Place directly on top of chicken soup and allow to cook for 1 more hour. Voila! Chicken and dumplings are served!
