Opening the door after a long day at work to be enveloped by the timeless aroma of chicken and dumplings, is like manna from Heaven. The culinary equivalent of being wrapped in a fluffy robe and having your feet slid into soft slippers, this dish lulls you into a state of satisfied contentment even before the first forkful. Feel free to eat in said robe and slippers for the ultimate in restorative nourishment.
Chicken and dumplings
6
10 minutes
3 hours
3 hours 10 minutes
2 pounds chicken breasts, boneless, skinless, cut into 2" cubes
¼ cup flour
1 cup sour cream
1 cup mozzarella
4 green onions thinly sliced
7 cloves garlic, minced
3 tablespoons parsley, finely chopped
1 can ready-made biscuits
1 cup water
1½ teaspoons salt
¼ teaspoon pepper
In a 6-quart slow cooker, add in chicken, sour cream, mozzarella, green onions, garlic, parsley, salt, pepper, water, and flour. Mix really well.
Cut the biscuits in half. Shape them into balls. Gently place them on top of chicken mixture, slightly pushing them into the sauce.
Use a few paper towels to cover the slow cooker, as they will absorb excess moisture. Cover with lid. Cook on high for 3 hours.
Remove from slow cooker base. Allow to cool for 5 minutes before serving.
Enjoying in a fluffy robe and slippers is entirely optional.
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. Disclosure: This post contains affiliate links which help support our website. 