Recipe Of The Week: Crock Pot Chicken and Dumplings
The perfect savory and warm meal for the winter time. The best part, it will be ready to devour once you’re home from a busy day! This hearty recipe comes from Delish and is guaranteed to leave you with a full belly!
Prep Time: 10 mins
Total Time: 4 hours 10 Mins
1 onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Freshly ground black pepper
2 (10.5-oz.) cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 (16.3-oz.) can refrigerated biscuits
- Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
- 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.
- 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. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more.
See full recipe here.