Crockpot cooking just cannot be beaten, especially when it comes to chicken. The way the juices get retained and the meat ends up cooking in its own juice makes for more tender meat and a much tastier dish.
One of my other favourite foods, a bit of a guilty secret if you like is dumplings. This recipe is the perfect combination for me, chicken and dumplings and all cooked in the crockpot, making it quick easy and economical to prepare. Follow the recipe and the video below and join me for a little bit of dumpling delight.
For this recipe you will need a half an onion, chopped, two to three skinless, boneless, chicken breasts (about 1 1/2 pounds), 1 can of biscuits, parsley, pepper, 2 tablespoons of unsalted butter, 14 ounces of your favourite chicken broth and two cans of cream of chicken soup. (Alternatively you could use cream of mushroom soup).
Place your chicken breasts in the bottom of your slow cooker. Top the chicken with your butter and soups. n the bottom of your slow cooker. Top the chicken with your butter and soups. Note: Do not add the water asked for on the soup can. Your chicken broth will serve as the liquid for this dish. Add your chicken broth and onions on top of the soup. Add spices to taste, mix well and cover.Cook the chicken and broth on low for about 6 hours, according to All Recipes. About an hour before serving, remove the lid and shred your chicken using two forks. For your dumplings, cut each roll into 9 small pieces (three rows across, three rows down) and add them to your slow cooker. Add the biscuit pieces slowly to avoid getting splashed. After you add the dumplings, cover the slow cooker and cook for another hour or until the biscuits are no longer raw in the centre. This dish is filling on it’s own, but you could also pair it with a salad or fresh vegetables.