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Dumplings with Chicken in a Crock Pot
Recipe Items
1 coarsely chopped medium yellow onion
One ten-ounce can of mushroom soup with cream
1 can of cheddar cheese soup, 10 ounces
Dried thyme, 2 tablespoons
0.5 milligrams of garlic powder
A quarter teaspoon of black pepper
Three pounds of skinless, boneless chicken thighs, diced into one-inch chunks
Three cups of chicken broth
1 thawed 16-oz package of mixed frozen veggies
One 10-ounce tube of flaky biscuit rounds that are refrigerated
Instructions
Using nonstick spray, coat a 6-quart slow cooker. Toss in the onion dice. Evenly distribute the chicken pieces on top.
Combine the soups, thyme, garlic powder, and black pepper in a medium bowl. Cover the chicken with the soup mixture. Add the chicken broth.
For four hours, cook on HIGH heat. Toss in the frozen veggies that have thawed.
Shape each biscuit into an oval with a thickness of about 1/4 inch on a surface that has been lightly dusted with flour. Divide the ovals into six equal pieces.
Sprinkle the crumbled biscuits evenly over the chicken and veggies. After the first 45-60 minutes, cover and continue cooking until the dumplings are done.
A slotted spoon may be used to transfer the chicken to a serving plate. Shred the chicken with two forks and put it back in the slow cooker. Stir gently to incorporate, breaking up some of the dumplings into the liquid as you go.
Warm up the chicken and dumplings and serve them. If desired, garnish with chopped parsley.
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