Chicken and biscuits is the perfect winter meal, and the recipe below is perfect for the next cold, snow day. My mom used to throw this on before we'd go skiing. After a long day on the slopes, we'd come home to this great meal!
And it's incredibly easy! A few quick steps, some simple ingredients, some roll out canned biscuits. Eight hours later, you have an incredible meal that everyone will love.
Slow cooker Chicken and dumplings
8
15 minutes
4 hours
4 hours 15 minutes
2 pounds chicken breast, boneless, skinless, cut into bite sized pieces
1 cup small diced yellow onions
1 cup medium diced carrots
1 cup small diced celery
3 cloves garlic, minced
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 cup low sodium chicken broth
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
1 cup frozen peas
1 cup canned corn
1 10oz can biscuit dough
In a 6-quart slow cooker, combine everything from chicken to bay leaves.
Cook on high for 1 hour.
Meanwhile, roll out biscuit dough to ¼ inch thick, and cut into 1 inch squares.
After 1 hour, remove lid and mix in frozen peas and canned corn.
Add biscuit dough pieces on top of chicken mixture in slow cooker.
Cook on high for 3 additional hours or until biscuits are thoroughly cooked.
Gently mix then serve.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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