Cooking Thursday

 This is a new recipe I tried out last week.  It's a crock pot recipe that promised to be the easiest Chicken and Dumplings ever.  Sounds like the perfect recipe for the cold, snowy weather we've been having.

After trying it, I have to agree.  This recipe was so easy, and so flavorful!  A warm, comforting meal on a cold night!

Crockpot Chicken and Dumplings

1 large onion diced

1 can cream of celery soup (10.5 oz)

1 can cream of chicken soup  (10.5 oz)

1 tablespoon fresh parsley

1/2 teaspoon sage

1 teaspoon thyme

1 teaspoon dried rosemary

black pepper to taste

4 skinless boneless chicken breasts or thighs

2 cups chicken broth

2 cups frozen vegetables or peas and carrots, defrosted

1 can refrigerated biscuits (8 pieces) Buttermilk, Country or Homestyle

 

Add onion to 6 qt crock pot and top with chicken.

In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, sage, thyme, rosemary and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

Approximately 2 hours before  serving, stir vegetables into chicken and sauce, replace lid and cook for 30-45 minutes.   Roll each biscuit thin and flat and cut into 4 strips. Add biscuit strips on top of chicken and sauce. Replace lid as quickly as possible. Cook for another hour to 1 1/2 hours.

Shred chicken and stir back into crockpot.  Enjoy!