I am OBSESSED with my crock pot. It's absolutely perfect for winter months and busy people that have to work 9 hour days (or, 11 in my case!). The last thing I want to do is cook a meal for an hour after returning home.
The great thing about this recipe is that you can come home, throw in a couple remaining ingredients and then unwind with something you want to do while waiting for your meal to cook itself.
You can throw in anything and it always comes out tasting amazing! Recently, I have been following the Crockin' Girls on Facebook. They have loads and loads of super easy crock pot recipes. I kept seeing a few for chicken and dumplings pop up. There are so many ways to make this dish, but I found my creation to be delicious—in my mind, at least!
Crockpot Chicken and Dumplings
1 pound white and dark meat boneless, skinless chicken (or turkey) chunks
1 can low-sodium cream of chicken condensed soup
1 can low-sodium cream of celery condensed soup
1 can low-sodium clear chicken broth
1 cup water
3 garlic cloves, minced
¼ teaspoon black pepper
¼ teaspon sea salt
2 teaspoons dried parsley flakes
2 bay leaves
1 ½ cups diced carrots
1 cup diced onion
1 cup diced celery
1 can peas, drained and rinsed
1 tube Pillsbury Grands buttermilk biscuits, 8 count
Place turkey/chicken, carrot, onion, bay leaves, and celery in bottom of crock pot. Whisk both condensed soups, chicken broth, water, garlic, salt, pepper, and parsley in a bowl. Pour on top of ingredients in the crock pot. Mix thoroughly. Cook on low for at least 8 hours. One hour before cooking in done, tear biscuit dough into pieces. Add dough and peas into the crock pot. Mix thoroughly again, but carefully so you don't “mush” the veggies. Let cook one hour longer or until dumplings are done.
Enjoy!
