Chicken recipes

Crock-Pot Chicken and Dumplings

This recipe is damaged down into two parts: cooking hen and cooking biscuits. First, you lay boneless skinless hen breasts over a bed of onion in your sluggish cooker, then pour cream of fowl soup and bird broth on pinnacle. Once the chook is cooked, it’s time to add the greens and biscuits. That’s it.

Crock-Pot Chicken and Dumplings

Crock-Pot Chicken and Dumplings

 

INGREDIENTS

onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

(10.5-oz.) cans cream of chicken soup
2 c. low-sodium chicken broth
sprigs fresh thyme
bay leaf
stalks celery, chopped
large carrots, peeled and chopped
1 c. frozen peas, thawed
cloves garlic, minced
(16.3-oz.) can refrigerated biscuits

DIRECTIONS

  1. Scatter onion at the bottom of a large slow cooker then tops with chicken. Season with oregano, salt, and pepper.
  2. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
  3. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more.

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