With the winter weather finally visiting us here in Florida, now come the marathons of crockpot recipes. I probably don’t need to explain why I love crock pots, but I’m going to do it anyway because there is just something wonderful about unlocking the door after a long day to be greeted by the most welcoming smell of magically cooked, hot food (thank you crockpot fairies!). And down south we like our chicken and dumplings, so here’s a delicious recipe that whips up a whole pot full of creamy, gravy goodness with the perfect doughy dumplings.
chicken and dumplings
adapted from bubble crumb
|1-2||lbs boneless, skinless chicken breast, thawed|
|2||tbs unsalted butter|
|2||cans cream of chicken soup (or sub in 1-2 cans of cream of mushroom)|
|1||can chicken broth|
|¼||cup diced onion|
|1||tsp diced garlic|
|1||bag frozen mixed veggies (I went with carrots, peas, and corn)|
|1||roll grands flaky refrigerator biscuits|
- Place all ingredients in the crock pot set to low, excluding the refrigerator rolls. Allow to cook for 8-10 hours so that the chicken is cooked through. *The original recipe has it on high for 4-6 hours but I’m a working woman so I like to put it in at 8am and come back to it at 5 or 6pm but you can pick whichever fits your schedule.
- Once cooking time is up, use a fork to break up the chicken some (it should be easy to do if it hasn’t already done it by itself).
- Remove the rolls from their packaging and separate into individual biscuits. Cut each biscuit up into fourths and stir into the hot chicken mixture until covered.
- Allow to cook for 30 mins more on high. Enjoy!