I made this new Crock-Pot Chicken & Dumplings recipe for the first time last week. We were busy preparing for book club presentations and heading out to a library program in the evening, so I knew I’d need something quick and easy for dinner.
Dump all ingredients (except the biscuits) in the Crock-Pot.
Cook the chicken, veggies, butter and soup on high for 4-6 hours.
Rather than turning to fast food or a frozen pizza, I decided to try out this recipe a friend had shared with me almost a year ago. Bonus: I could use some of the chicken meat leftover from a roasted chicken I had served the day before. Since the chicken was already cooked, the whole recipe took only four hours from start to finish, cooking happily in the Crock-Pot while I helped everyone with cupcakes, speeches, costumes…you name it!
Cut biscuits in quarters and add to the chicken mix.
After adding the biscuits, cook on high for another 30 minutes.
The best part? My husband walked in just as we were getting ready to leave for the library program. I asked him if he’d like me to fix him a plate before we left. He gave the kitchen a quick once-over, looking for dirty pots and pans, sure signs of dinner. I couldn’t help noticing the skeptical look that appeared on his face when he saw the Crock-Pot on the counter. (He’s not always a fan!)
As we were walking out the door, I paused to get his feedback on the new recipe. Guess what? It was a two-thumbs up. (“Thick and creamy. It was pretty good,” was his response.)
Ingredients:
4-6 boneless skinless chicken breasts (I used leftover roasted chicken meat, which worked out just as well.)
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 onion, diced
2 carrots, diced
¼ – ½ cup peas
1 tablespoon dried parsley
4 flaky refrigerator biscuits (I used the entire can.)
Instructions:
1. Place chicken in the Crock-Pot. Add the butter, cream of chicken soup, chicken broth,
onions, carrots, peas, and parsley.
2. Cook on high for 4-6 hours. Then break up the chicken pieces, if desired. (If you prefer cubes, cut up the chicken before cooking.)
3. Quarter the refrigerated biscuits and stir into the hot chicken mixture. Cook for another 30 minutes on high. (Since I added the whole can, this step took about 40 minutes before I was satisfied that the biscuits were cooked through.)
4. Serve hot!
Here’s the printable version:
- 4-6 boneless skinless chicken breasts (I used leftover roasted chicken meat, which worked out just as well.)
- 2 tablespoons butter
- 2 cans cream of chicken soup
- 1 can chicken broth
- 1 onion, diced
- 2 carrots, diced
- ¼ - ½ cup peas
- 1 tablespoon dried parsley
- 8 flaky refrigerator biscuits (This will use the entire can.)
- 1. Place chicken in the Crock-Pot. Add the butter, cream of chicken soup, chicken broth, onions, carrots, peas, and parsley.
- 2. Cook on high for 4-6 hours. Then break up the chicken pieces, if desired. (If you prefer cubes, cut up the chicken before cooking.)
- Quarter the refrigerated biscuits and stir into the hot chicken mixture. Cook for another 30 - 40 minutes on high. (Just make sure your biscuits are cooked through.)
- Serve hot!