Recipe of the Month

Alexis James
Jan 12, 2017
2 min read

This month’s recipe is perfect for those chilly winter days. Or…in my house (and according to the hub)…perfect for any day because it’s SO good.

The original recipe comes to us from Sara at the Budget Savvy Diva, and as usual I have my own changes/additions/short-cuts. Here’s the original, and my notes about changes are listed below it.

The Best Crock Pot Chicken and Dumplings

Ingredients:

-2 skinless, boneless chicken breasts

-1 tbsp butter

-1 (10.75) can condensed cream of chicken soup

-1 (10 ounce) pkg. refrigerated biscuit dough, torn into pieces

-1 can mixed veggies (drained)

-1 tsp. Cumin

-1/2 tsp. pepper

-Sprinkle of cayenne

-Pinch of salt

-1/2 tsp. Onion Powder

-1 cup chicken stock

Instructions:

Place all ingredients in the crock pot except biscuits.
Cover and cook on low for 5 -6 hours.
About 2 hours before serving, tear up the biscuit dough (into 4ths) and place in the crock pot. I used all the biscuits but you can only use half.
The chicken should be so tender that it will pull apart when you scoop it out of the crock pot.
Enjoy!

My notes/additions/changes:

I’m a big fan of having leftovers for lunch, so I double this each and every time. Note: I use 5 chicken breasts (instead of 4, when doubling). The hubby likes more meat in his.
Double the sauce, except for the chicken broth, which I triple.
Leave out the cayenne if your mouth can’t handle the heat. Adjust accordingly if you double (I tend to use a bit less….I have a sissy mouth).
You can substitute with 1 can chicken gravy and 1 can Cream of Mushroom (I found this out when I neglected to buy Cream of Chicken one time).
I set my crock pot on low in the morning before work and let it cook all day. The longer the better!
I throw in frozen chicken breasts…another nod to my laziness.
Before adding dumplings, I pull the chicken out, and then shred it with forks. Re-add it to the pot and stir.
I don’t use the canned biscuits. I like Bisquick dumplings better. Just make according to package directions, turn crock pot to high, and scoop mounds of dough on top of the chicken mixture. Let cook for about 30 minutes, or until dumplings are cooked through.