The most common type of poultry in the world is chicken.
Prepared chicken has been a fast-food staple since the second half of the twentieth century.
Baking, grilling, barbecuing, frying, and boiling are only a few of the ways to cook chicken. However, not everyone has a lot of time in their schedule for cooking.
Fortunately, a slow cooker is a fantastic solution to all of this!
You can make those hot, craveable dinners without putting in a lot of effort or being limited to the kitchen if you use one.
Here’s a slow cooker recipe for Chicken and Dumplings, the ultimate comfort food. It’s easy to do and yields delicious results!
The video recipe was prepared by Delish, entitled “Crock-Pot Chicken and Dumplings.”
Here are the ingredients that you’ll need to prepare:
- 1 onion, chopped
- 1 1/4 lb. boneless, skinless chicken breasts
- 1 teaspoon of dried oregano
- Kosher salt
- freshly ground black pepper
- 2 cans cream of chicken soup (10.5 oz.)
- 2 cups of chicken broth (low sodium)
- 4 fresh sprigs of thyme
- 1 bay leaf
- 2 stalks of celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup of frozen peas, thawed
- 3 cloves of garlic, minced
- 1 tube of refrigerated biscuit dough (16.3 oz.)
- freshly grated Parmesan cheese (optional)
- 2 tablespoons of parsley (chopped)
The steps are as follows:
Step 1: Arrange the onions in an even layer on the bottom of the slow cooker. Then, insert the chicken breasts and sprinkle them with oregano.
Season the exposed top of the chicken with salt and pepper.
Step 2: In the slow cooker, combine the cream of chicken soup and the chicken broth. Top it with the thyme and bay leaf.
Then cover and cook on high for 3 hours, or until the chicken is cooked through.
Step 3: Remove the chicken breasts from the slow cooker when the timer goes off. Remove the thyme and bay leaf as well (they can be discarded).
Shred the chicken breasts with two forks.
Return the chicken to the cooker once it has been shredded.
Step 4: Mix in the celery, carrots, peas, and garlic.
Step 5: Separate the biscuits from the refrigerated biscuit dough. Each one should be cut into four bits. Then, on top of the other ingredients in the slow cooker, add them.
Delish points out on their website that:
“The heat in the slow cooker will help the biscuits rise and bake.”
Cover and cook on high for another hour. Cook until the chicken reaches an internal temperature of 170 degrees Fahrenheit (76 degrees Celsius), the biscuits are crisp, and the vegetables are tender.
Step 6: To finish the chicken and dumplings dish, sprinkle parmesan and parsley on top.
Ready the table and you’re all set to serve!
It’s a delicious, hearty meal that’s suitable for every dinner of the week big or small. You’ll have your family rushing and staying at your dinner table going for more.
So, what are the opinions of those who have tried the Chicken and Dumplings recipe?
Recently, one netizen commented:
“I’ve made this recipe many times and I keep coming back — delicious and easy!”
Someone else tried a couple of substitutions:
“Literally the best thing ever. Quick to whip up! I substitute the veggies in this recipe for corn and, no onions for my husband. It’s so good and, we prefer over traditional chicken and dumplings. Also, I’m a little more heavy handed on the seasonings. It’s a must to try!”
Watch the video below to see how to make this simple and delicious Crock-Pot Chicken and Dumplings!
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