In my fast-paced life, I’ve come to appreciate meals that are quick to prepare, but taste like they took all day to make.
If you had the choice between fast-food, or slow-cooked, which one would you pick?
Slow-cooked, OBVIOUSLY! It just SOUNDS better!!
If you are looking for a quick, easy, slow-cooked meal, then this Chicken and Dumpling recipe is for you!
Growing up in the south this was a staple weekly dinner during the winter. I’m sure my mom rolled out the dumplings with care, but who has time for all that? This recipe uses Pillsbury biscuits for the dumplings and everything is cooked in the crock pot!
32 oz carton of Chicken Broth (or make your own)
1lb – 2lb Cooked Shredded Chicken
2 small cans refrigerated biscuits (or one large can)
2 can Cream of Chicken Soups
pepper to taste
You can cook the chicken in the crock pot. I used two boneless chicken breasts from the meat counter ($1.99/lb everyday!). Cook on low for 6 hours or High for 3. Shred and add the broth, and cream soup. Bump up to high for 1/2 an hour.
Finally open the biscuits and quarter them. (I use scissors to cut them quickly). Place the dumpling in the crock pot on high for 15 – 30 minutes. Stir occasionally. Pepper to taste.