Even though it doesn’t technically feel like Fall most days around here, I am still ready to eat some cool weather food by this time of year! I’ve learned to adapt to my high-heat crock pot so it’s a little more usable. Monday, I made chicken and dumplings for dinner. In the crock pot. On a whim. It was worth it. (You see, my meal plan had chicken and dumplings, the traditional way, set for Tuesday. I’m glad I gave it a shot.)
These were definitely the easiest chicken and dumplings I’ve ever made, and I would argue they might have been the best.
3-4 chicken breast tenders, cubed
1 can cream of chicken
1/2 box chicken stock (by box I mean the pourable “box” that some broths come in)
1/2 box vegetable broth
1 package matchstick carrots (you can grate your own if you really want)
1/2 white onion, chopped
2-3 stalks celery, chopped
1 can buttermilk biscuits (keep refrigerated until ready to use)
- Set crock pot to low
- Put both broths and cream of chicken
- Add (raw) cubed chicken and veggies
- Go about the day
- Cut biscuits into quarters and drop into hot mixture
- Stir to coat biscuits; they will begin to puff up
- Leave on low for about another hour
- The dumplings will create a bit of a crusty top
- Stir well before serving
Again, this was super easy, but it turned out really, really well. I don’t know that I’ll go back to my traditional recipe.
