Wayne’s been wanting chicken and dumplings forever, so we finally did it today. It’s the first time I’ve made this, and I was very pleased with the results. I used a chicken and dumplings recipe from Delish as a starting point, and made a few variations like usual.
I started out by placing four chicken breasts in the bottom of my slow cooker, then seasoned with pepper and fresh oregano.
Then I added two cans of cream of chicken soup, two cups of chicken broth, and stirred the mixture a little before topping it with some sprigs of rosemary and thyme.
I covered the slow cooker and cooked the chicken on high for three hours. Once the time was up, I took out the chicken breasts and shredded them with the claws of life.
While I was shredding the chicken, Wayne was flattening some biscuits to add to the slow cooker.
The recipe said to make a layer covering the chicken and gravy mixture, but he wanted to mix the biscuit pieces into the mix.
I re-covered the mixture and let it cook for another 90 minutes, until the biscuits were golden and the gravy was bubbling. The final product was super tasty!
I will definitely be doing this recipe again. So simple, makes tons of leftovers for the work week, and oh so satisfying. I took a huge nap immediately after eating this — that’s what I call a perfect Sunday evening.
Chicken + Dumplings
4 chicken breasts
2 cans cream of chicken soup
2 c chicken broth
1-1/2 c frozen carrots and peas
2-3 sprigs of rosemary and thyme
1 tsp oregano
3 garlic cloves, minced
- Add chicken breasts to the bowl of a large slow cooker, season with oregano and pepper.
- Pour soup and chicken broth on top, and combine mixture. Add the thyme and rosemary. Cover and cook on high for 3 hours.
- Heat peas and carrots in microwave for two minutes. Mince the two garlic cloves and set aside.
- Discard thyme and rosemary, then shred the cooked chicken with two forks. Stir in carrots, peas and garlic.
- Flatten out biscuits with a rolling pin. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and stir, if desired. Cook on high for another 90 minutes, until the biscuits are golden and look cooked through, and the gravy is bubbling.
- Garnish with parsley + serve!