Lacey’s Pantry – Crockpot Chicken and Dumplings

By Lacey Newlin

This recipe is a simple alternative to achieving the comforting dish of chicken and dumplings. It’s the perfect way to end a long winter day on the farm after feeding cattle or breaking ice in the stock tank.

Serves: 8-10
Total Time: 4.5 hours

1 Onion
3 Boneless Skinless
Chicken Breasts
1 tsp Oregano
Kosher Salt
Black Pepper
2 cups Chicken Broth
2 cans Cream of Chicken Soup
4 sprigs Thyme
Bay Leaf
1 Stalks Celery
2 Carrots
1 cup Peas, frozen
3 Cloves of Garlic
1 tube Biscuit Dough,
2 tbsp Parsley
1/2 cup Parmesan Cheese

First, dice up an onion and place it in a crockpot. Lay the three chicken breasts over the top of the onion. Sprinkle the oregano over the top of the chicken along with the preferred amount of salt and black pepper. Next dump the cans of cream of chicken soup and the chicken both over the chicken. Lay the sprigs of thyme and bay leaf on top of you mixture. Cook on high for three hours.

When the three hours is up, use tongs to remove each chicken breast and spread them with a fork and knife then spoon the chicken back into the crockpot. Add the chopped carrots and celery and the frozen peas plus the mince garlic cloves. Stir until well incorporated. Next, get the biscuit dough out and cut each biscuit into about five chunks. Arrange on top of crockpot mixture so the dough covers the entire dish. Cook one more hour on high or until the biscuits are no longer doughy. Sprinkle with parsley and Parmesan and serve.