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Try this classic recipe in the slow cooker. A true one-pot meal that you’ll want to make often.
RECIPE:
INGREDIENTS:
1½ lbs. chicken breasts, cubed
10.5 oz. can cream of chicken soup
10.5 oz. can cream of celery soup
1 cup water
14½ oz. can chicken broth
2 carrots, About 2 cups after being sliced
1 yellow onion, diced
½ tsp. thyme
¼ tsp. black pepper
1 cup frozen peas – optional
16.3 oz. Pillsbury Grand Biscuits 8 biscuit sized can (note- I only use 7 of these biscuits)
more thyme and pepper for the top of biscuits
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Add chicken, carrots, onions, thyme, and black pepper to your slow cooker.
Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir.
Cook on HIGH For 4 hours or LOW for 8 hours.
Add peas at this point if you would like. Stir.
I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup.
Sprinkle dumplings with a touch of thyme and pepper. Replace the lid.
Turn your slow cooker to HIGH.
Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny.
NOTE- If your slow cooker has switched over to warm after cooking for a length of time you will need to cook the dumplings for 1.5 hours so the slow cooker gets back up to temperature.
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-chicken-and-dumplings/
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475