Sunday, September 22, 2013

Happy First Day of Fall: Easy Chicken & Dumplings

This is cold weather comfort food at it's absolute best ... and easiest! Plus the house smelled wonderful all afternoon, while the Minnesota Vikings were loosing another football game on TV.

Slow-Cooker Chicken & Dumplings
The Ingredients.
5-6 boneless, skinless chicken breasts
2 Tbsp. butter
2 cans (10.5 oz) Cream of Chicken soup
1 can (14 oz) chicken broth
1 medium white onion, diced
1/2 tsp. pepper
1 Tbsp. dried parsley (or fresh if you have it)
4 large Flaky Refrigerator biscuits (half a can)
The Directions.
Place thawed chicken breasts in bottom of crockpot. Top with butter.
Combine cream of chicken soup, chicken broth, diced onion, pepper and parsley in a bowl and blend well. Pour over chicken in crockpot. Cook on high 4-6 hours or on low for 8 hours.

After the chicken has cooked for the proper amount of time, cut each biscuit into 8-9 small pieces and roll into a ball. Then roll in flour to prevent biscuits from sticking together. Add biscuits to crockpot and continue cooking 30 minutes to 1 hour, or until the biscuit dumplings are done. It took an hour in my crockpot. The recipe says to remove the chicken, shred and return to the crockpot. I left the chicken breasts whole.  Serves 4.

Note: This makes a lot of gravy. If it gets too thick, you can thin it with additional chicken broth.
Next time I make this, I think I'll add sliced carrots. They'd be so good, plus they'd add gorgeous color!

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