It may still be 90 degrees here in Dallas, but it's beginning to feel more like fall. Fall is my favorite time of year. I love everything about it, but I especially love Sundays filled with football and good home cooking. These chicken and dumplings definitely fit the bill as a perfect Sunday dinner. I am notorious for altering recipes with a little dash of this and a little bit of that, and this is a great basic recipe that you can use as a starting point in creating your own fantastic bowl of yumminess. The original recipe uses a crock-pot, but I didn't get mine started early enough in the day, so I cooked them in a large soup pot on the stove instead.
Chicken and Dumplings
adapted from Bubble Crumb
3-4 boneless skinless chicken breasts
2 tablespoons butter
2 cans cream of chicken soup
4 cups chicken broth
1 tablespoon dried parsley
1/2 tsp poultry seasoning
1/4 tsp black pepper
1 cup frozen peas and carrots
1 tube Grands buttermilk refrigerator biscuits, cut into bite sized pieces
Add chicken, butter, chicken soup, chicken broth, and seasonings to a large soup pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 30-45 minutes. Remove chicken, shred with a fork, and return to the broth. Add frozen veggies and return to a boil. Add biscuit pieces, cover, and continue to cook until dumplings are cooked through, about 15 minutes. Ladle into a bowl and enjoy!
To make this recipe in your crock-pot, simply add all ingredients except for the biscuits and cook on high 4-6 hours or until the chicken is tender. Shred the chicken with a fork and return to the broth. Add biscuits pieces and cook an additional 30 minutes or until the dumplings are cooked through. Depending on the size of your crock-pot, you may need to reduce the amount of dumplings. The dumplings are my family's favorite part of this dish, so I always use the largest dish in my crock-pot so we can enjoy every bite of dumpling goodness!
As you can see, this recipe is kid tested and approved! Enjoy!