Crock Pot Cooking
Chicken and Dumplings
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons unsalted butter
- 2 – 10.75 ounce cans condensed cream of chicken soup
- 1 medium yellow onion, diced small
- 14 ounce can chicken broth
- 1 large stalk celery
- 3 medium carrots, peeled and sliced 1/4 inch thick
- 2 cans refrigerated home-style buttermilk biscuits
- 1/2 cup all – purpose flour
- Rinse chicken under cool water and place in the crockpot with the butter, both cans of cream of chicken soup, diced onion and chicken broth. Stir to just combined, cover and turn the crockpot on high and cook for 4 – 4 1/2 hours.
- If you want this to be waiting for you at the end of the workday, cook it on low for 8 hours. There’s no need stir or chop the chicken – just put the first five ingredients in the crockpot and let it do the work.
- After about 4 hours. Remove the lid and use a wooden spoon to stir and loosen everything from the sides and the bottom of the pot. Use the wooden spoon to break the chicken into chunks or press the chicken against the side of the pot to shred it if you prefer. The chicken should be very tender and come apart easily.
- At this point, you will stir in the celery and carrots (or whatever vegetables you like). Replace the lid and allow the vegetables to cook while you prepare the dumplings.
- Pop open the cans of those home-style buttermilk biscuits.
- Roll each piece of biscuit into a little flour to coat completely. Remove some of the excess flour, but don’t worry if there’s a little extra flour on there when they go in – that little bit of flour will help thicken this stew.
- Drop the coated biscuits into the slow cooker on top of each other. Once all of the dumplings have been placed in the pot, use your wooden spoon to dunk each one into the hot stew and try to situate the dumplings so they are as evenly spaced as possible.
- Cover with the lid once again and allow to cook for an additional 35 – 45 minutes. Once the biscuits are cooked through, it’s time to serve,