Easy Weeknight Chicken & Dumplings(crockpot recipe)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Place 1.5 lbs of boneless, skinless chicken breast at the bottom of the crock pot.

Season both sides of the chicken with salt and pepper.

Add 2 cups of carrots and 3 ribs of celery to the crock pot.

Add 1 small to medium roughly chopped onion to the crock pot.

Sprinkle 2 large minced garlic cloves around the ingredients in the crock pot.

Add 2 cans of cream of chicken soup to the crock pot.

Add 1 tablespoon of Better Than Bullion chicken base to the crock pot.

Pour in 2 cups of chicken bone broth and 1 cup of water into the crock pot.

Add 1 tablespoon of dried parsley and mix the ingredients together.

Add 3-4 sprigs of fresh thyme to the crock pot.

Put the lid on the crock pot and set it to low for 5 hours.

After 5 hours, remove the thyme sprigs from the crock pot and shred the chicken.

Return the shredded chicken back into the crock pot.

Prepare the dumplings by using Pillsbury Grands biscuits, laying them out on parchment paper.

Season the biscuits with a little salt and pepper, then quarter them with a knife.

Pop the quartered dumplings on top of the chicken mixture in the crock pot.

Cover the crock pot and turn the heat up to high for 45 minutes to 1 hour to cook the dumplings.

After 1 hour, check the dumplings to see if they are fluffy and cooked through.

Stir everything together and serve, garnishing with a little parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens