Crockpot Chicken and Dumplings

Crockpot Chicken & Dumplings

I’m so excited about this post! It’s a Bulldogs and Brown Sugar first! As you might know, my goal here is to grow my cooking skills, and share my love of good food and dogs. I make a lot of things that I get excited about (most involve fruits and vegetables), but for the first time since I started this blog I made something that my husband immediately asked me to make again! You have no idea how giddy this makes me, especially since  he liked it despite the fact that I tried to load as many veggies into the dish as I possibly could. I knew right away I had to blog about it so I’d have the virtual recipe in my Macbook’s back pocket… I’m sure I’ll be asked to make this again and again!

Veggies, Chicken and Biscuit Dumplings

Thanks to my favorite cooking partner, the crockpot, I’ve discovered how to make the easiest batch of Chicken & Dumplings ever! Chicken Pot Pie was one of the few casseroles I could actually nail before I got serious about learning how to cook. Chicken & Dumplings, it turns out, is nothing more than a deconstructed pot pie. I got the idea/inspiration from Pinterest, then just added my own spin to the recipes I found. That’s what makes cooking so fun, you can riff off tried and true recipes and make them your own. This one, I’ll admit is simple. No major bells and whistles. But sometimes you just need a go-to recipe that will please everyone, even a picky husband!

Start by tossing all the ingredients but the biscuits into the “pool”
After 2 hours, roll biscuit dough into small balls like so….
So easy a caveman could do it!

2 large boneless, skinless chicken breasts (thawed/defrosted)
24 oz bag of frozen vegetables (carrot, corn, peas, green beans)
10 oz can of cream of chicken
14 oz can of chicken stock
1 tablespoon of butter
1 tube of biscuit dough
5-10 leaves of chopped fresh sage
1 teaspoon salt
1 teasoon pepper
1 teaspoon onion powder

1. Set crockpot to high, 4 hours.
2. Chop chicken breasts into course cubes and add to crockpot.
3. Add bag of frozen vegetables (I also added a few more chopped baby carrots), cream of chicken, chicken stock, butter, sage and spices.
4. Let cook for 2 hours.
5. I only used half a tube of the biscuit dough and saved the rest. At 2 hours, tear biscuit dough into small pieces and use your hands to form them into balls. Drop the dough balls into the pot.
6. Cook another 2 hours until dough is cooked through.
7. Let your Chicken and Dumplings sit for 10-15 minutes before serving because it will be CALIENTE!!!

This fab recipe and others are linked up to:
Chef In Training
Premeditated Leftovers
Back for Seconds


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