I don’t know about you, but I like recipes that are easy to make, and don’t require a lot of precision. If I can just throw some stuff into a crock pot and have it magically be dinner, so much the better.
So I thought I’d share one of my favorite crockpot recipes with you: chicken and dumplings.
I use 3 or 4 boneless, skinless chicken breasts, depending on the size.
I drop them into the Crock-Pot and then pour in a can of chicken broth, about 14 oz.
Next, I add 2 or 3 cans of cream of chicken soup, depending on how thick I want it to be. I do like Campbell’s, but I’ve used other brands, and they taste just as good.
You can season this however you like. I generally use salt and pepper, and I also throw in some diced onions.
Once everything’s in the pot, I put on the lid and cook it on high for 3 hours. Then I remove the chicken, shred it into bite-sized pieces, and put it back in the pot.
The last ingredient is a can of Pillsbury Grands biscuits. I have used other kinds of biscuits, but I think the Grands have the best flavor.
I cut each biscuit into six or eight pieces, stir them into the crockpot, and recover.
I let them cook for one more hour, give or take, depending on the thickness of the chicken.
I love this meal because it’s super easy and tastes SO good. More importantly, it’s really hard for anyone, namely me, to screw up.
Thanks for stopping by my blog today. If you try this recipe, I’d love to hear how it worked for you. Happy Wednesday, and I hope to see you next time.
Twitter: @rhanidchae @rhanidchaebooks