I whip up this recipe for Crockpot Chicken and Dumplings almost once a week during the winter, and it always hits the spot. It only takes 15 minutes to prep everything and get it in the crock pot, and then you can set it and forget it until it’s time to add your dumplings.

And speaking of the dumplings can I just say whoever thought to use refrigerated biscuit dough was a genius! The flavor is spot on, and you can’t beat having your dumplings ready-made. If you’re looking for a quick and satisfying supper you’ve got to add this to your list to try!

Ingredients:

2 Tbsp butter

4 boneless, skinless chicken breasts

1/2 large onion, finely diced

2 cans cream of chicken soup

2 packages (10 count) of Grands Jr. biscuits

flour

 

Directions:

Combine all ingredients except biscuits and flour in a greased slow cooker, and fill with enough water to cover.

Secure lid and cook for 5 hours on low.

Using kitchen scissors, cut each biscuit into four pieces. Roll each biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker.

Remove chicken from slow cooker and shred. Return shredded meat into the slow cooker.

Replace lid and cook on low for another 30 minutes, or until dough is fully cooked.

 

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Quick tip: Chop up carrots and celery into about half inch pieces and toss them in the slow cooker along with the first four ingredients to give the dish some added nutrients.

Recipe and image courtesy of Normal Cooking