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Trevor and I are now enjoying the balmy 70s in Florida while on a year-long road trip throughout the United States and Canada. However, we are from the Midwest, where winters can be quite frigid.
During the winter months, you can’t get enough of recipes like this one for crockpot chicken and dumplings.
It’s filling and will make you feel cozy all over.
Comfort food at its finest.
The best part is that it doesn’t take long at all to whip up, so we can get back to our Christmas baking spree.
Crock-Pot Dumplings with Chicken Recipe
Recipe components 4 servings
4 skinless, boneless breasts of chicken
Two cans of cream of chicken, one can of chicken broth, some sliced carrots, and some sliced celery
1/2 jar of peas
half an onion, crumbled bacon, chopped parsley, and garlic powder
Season with salt and pepper.
a single can of biscuits
Method
Press chicken breasts into the base of the slow cooker.
Top it up with chicken broth and both creams of chicken.
Toss in the onion, celery, and carrots. To whatever extent you like
To taste, garnish with parsley flakes, salt, pepper, and garlic powder.
Heat for three hours.
Then, take the chicken out and shred it. Toss in the peas, crumbled bacon, and chicken, then mix everything together.
In a crockpot, crumble the uncooked, flaky biscuits. I just stack the rolls after I cut them into thirds.
Keep cooking for about one more hour on high heat, or until done. You will enjoy it.
