Crock Pot Chicken & Dumplings

This crock pot chicken and dumplings recipe uses store-bought biscuits for dumplings that are moist and tender once stirred into the savory mixture of creamy mushrooms, chicken and veggies. Using 2 cans of cream of mushroom soup cuts down on prep time. To give the chicken stew body, we use a flour and butter paste known as a beurre manié—a classic thickening agent for soups, stews and sauces.

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 (10 1/2-ounce) cans reduced-sodium cream of mushroom soup
  • 1 (8-ounce) package button mushrooms, trimmed and sliced (about 3 cups)
  • 2 large carrots chopped (about 1 1/2 cups)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 2 large stalks celery, chopped (about 1 cup)
  • 1 cup water
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 4 tablespoons finely chopped fresh flat-leaf parsley, divided
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, softened
  • 1 (12-ounce) can refrigerated (2-inch) biscuits, quartered
  • 1 1/2 cups frozen peas, thawed

Directions

Login to continue Reading