Do you have chicken in your freezer or any leftover from last night’s dinner? It is time to take it out from your fridge and prepare the best meal for tonight’s dinner. I discovered this delicious treat recently and it is perfect for cold and rainy weather. Dinner is not so lonely when you are alone if you have the perfect meal. Anyway, it tastes the same as the ones I order at restaurants maybe even better (because I made it!). The amazing aroma will give you a very nostalgic feeling. It’s as if you were a kid again. I remember when I was eight. My mom used to cook crockpot chicken. Ah, I miss the old days. Having been isolated from the outside world has made me pretty emotional (I think we all are). Put this recipe on your list and give this a try. It is simple yet deliciously amazing! The creaminess is very satisfying. The ingredients will give you a hint of how amazing it is going to be. I hope it rains tonight. I want to cook Crock Pot Chicken and Dumplings, put on my pajamas, and binge watch on Netflix!
Ingredients
2 tablespoon of butter or margarine
4 chicken, boneless thighs or breasts
1/2 cup diced onion
1 cup diced celery
1 bag of baby carrots
2 cans of cream of chicken soup
2 cans of Grand Biscuits (small cans)
1 teaspoon salt
1/4 teaspoon pepper
How to make Crock Pot Chicken and Dumplings
Step 1: Cut the chicken into bite-size pieces. Put in the Crock-Pot with cream of chicken soup, butter, celery, and carrots. (you can add parsley if desired)
Step 2: Add just enough water to cover the ingredients. Put the lid on and cook for 5-6 hours on high heat.
Step 3: Meanwhile, cut the biscuits into small quarter-sized pieces. With 30 minutes remaining, drop the biscuits into the soup mix. Cover and cook for 30 minutes.
Step 4: Sprinkle with salt and pepper to taste. Serve warm.
Ingredients
- 2 tablespoon of butter or margarine
- 4 chicken, boneless thighs or breasts
- 1/2 cup diced onion
- 1 cup diced celery
- 1 bag of baby carrots
- 2 cans of cream of chicken soup
- 2 cans of Grand Biscuits (small cans)
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Step 1: Cut the chicken into bite-size pieces. Put in the Crock-Pot with cream of chicken soup, butter, celery, and carrots. (you can add parsley if desired)
Step 2: Add just enough water to cover the ingredients. Put the lid on and cook for 5-6 hours on high heat.
Step 3: Meanwhile, cut the biscuits into small quarter-sized pieces. With 30 minutes remaining, drop the biscuits into the soup mix. Cover and cook for 30 minutes.
Step 4: Sprinkle with salt and pepper to taste. Serve warm.
