MommyinColorCooks: Crockpot Chicken and Dumplings

Standard
MommyinColorCooks: Crockpot Chicken and Dumplings

I found some old pictures in one of my Evernote notebooks. It was of chicken and dumplings I made for my mom and I last Winter. My mom had a taste for her childhood favorite dish and it was the perfect excuse to pull Lucille down from her throne. I almost forgot where I got the recipe but after digging through my crockpot recipes on Pinterest,I found the recipe. I found it on Spend with Pennies and what I really liked about it was that there was a shortcut to making the dumplings. I know that many folks like to do EVERYTHING from scratch,and while I admire that,it’s definitely not me. I like layering ingredients into Lucille and that’s pretty much all you’re doing with this recipe and there aren’t a gazillion ingredients either. If you decide to make this, please let me know by dropping pics of your creation in the comments here, or on Twitter using the hashtag #mommyincolorcooks,or on Facebook. Enjoy!

INGREDIENTS
  • 1 large onion , diced
  • 1 can (10.5 oz) cream of celery soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • 4 skinless boneless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups frozen vegetables or peas and carrots , defrosted
  • 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)(I used Buttermilk)
  • DIRECTIONS:
    1. Add onion to crock pot and top with chicken breasts.

      2)In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

  • 3)1 hour before serving (after 4 hours of cooking time),cut biscuits into thin and flat strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

    When serving,take chicken breaks out if crockpot and slightly shred. Put back into slow cooker and stir (the dumplings will break apart,its fine). Let cook an additional 10 minutes and serve.

    I made this dish originally 8 months ago so I’m fuzzy on details. However, I remember loving the biscuits serving as dumplings. If done just right they can be crisper on top while keeping its roughness. It was also very hearty and filling. I believe I added a little salt to taste because it tasted a little bland at first.

    I’m not sure of the serving size but I made it for just me and my mom and we had leftovers for the next 3 days or so. Next time I make it, I will livestream it from Periscope. Once agajn,enjoy!!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s