Crock Pot/Slow Cooker Chicken and Dumplings Recipe! Episode 157

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.

Spray the inside of the crock pot with cooking spray.

Dice the onion and place it at the bottom of the crock pot to create an onion bed for the chicken.

Place the chicken on top of the diced onion.

Add 2 cans of cream of chicken soup on top of the chicken.

Pour in 2 cups of chicken broth over the soup and chicken.

Add seasonings: salt and pepper to taste, sprinkle of cumin, about 1 teaspoon of poultry seasoning, and a sprinkle of rosemary and parsley.

Cover the crock pot and cook on high for 5 hours.

After 3 hours and 15 minutes, prepare the biscuits by slicing them into strips or pressing them down.

Add the mixed frozen vegetables to the crock pot and mix them in, ensuring they are submerged.

Shred the chicken in the crock pot using two forks or remove it to shred on a plate and return it to the pot.

Place the biscuit strips on top of the mixture in the crock pot and cover.

Cook for an additional 90 minutes on high until the biscuits are cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens