Once the holidays hit, I abandoned my weekly meal planning. Now that we’re back into our regular routine, I’ve started planning my meals again. Yesterday, I was flipping through the recipes in my binder and came across Crock Pot Chicken and Dumplings. I had forgotten how much we enjoyed this simple, delicious, and filling meal! I’ve already included in next week’s meal plan.
Crock Pot Chicken and Dumplings
4 boneless, skinless chicken breasts
2 tablespoons butter
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 onion, chopped
1 (14.75 ounce) can chicken broth (may be a bit more or a bit less)
2 (10 ounce) cans refrigerated biscuit dough (cut into pieces)
Place the chicken, butter, soups, and onion in the slow cooker. Fill with just enough chicken broth to cover. Cook on 5 hours on High. Approximately 30 minutes before serving, add biscuit dough to the slow cooker. Cook for another 30 minutes or until dough is no longer raw in the center.
When I prepare this recipe, I usually season the chicken with garlic, poultry seasoning, and pepper. Then I sear the chicken in a pan quickly because I like the seasonings to stick to the meat I place in the slow cooker. I also toss in a bag of frozen mixed veggies to make this meal a “one pot wonder”. In addition, I do not recommend using buttered biscuits as it makes the dumplings too greasy, but I do recommend using low sodium soups and broths which, in my opinion, taste just as good.
Photo: Courtesy of craftyasiangirl (Flickr)
© 2009 – 2013, Andrea Thorpe. All rights reserved.