Our Guest blogger is Betty Lynch of My Country Kitchen. Check out this soup and go make it so you can feel good. This dish is easy, combines vegs, and fits on one large spoon. Some of you might say that Chicken and Dumplings is not a soup but I vote for it to fit in that category.
Below is a wonderful, easy recipe for that down home comfort food. Chicken and Dumplings using your crock pot. I tried this recipe on my office. Everyone loved it and wanted the recipe. Several people told me that I could bring that dish anytime. What I loved is that it only took about 15 minutes to put it together. Then the crock pot did the work. You’ve got to try this recipe!
Crock Pot Chicken and Dumplings
6 boneless chicken thighs or breasts, whole
48 oz sodium free chicken broth (or enough broth to cover all ingredients well)
1 to 2 cans cream of chicken soup
1 small onion, chopped
2 large baking potatoes cubed
4 to 6 carrots chopped
1 tsp celery seeds or salt (or can use a stalk of celery finely diced)
2 garlic cloves finely chopped
1/2 teaspoon rosemary
1/2 teaspoon thyme
Season Salt to taste
Fresh ground black pepper to taste
1 tube refrigerator biscuits (recommended Pillsbury Buttermilk biscuits)
Put all ingredients into the crock pot, stir and cover. Cook on low all day or on high for 5 hours.
Last 30 to 45 minutes. With chopper, break up chicken. Turn crock pot to high. Cut biscuits into 4ths and drop into broth. Cover. Cook for 30 to 45 minutes. Biscuits should be soft but not doughy.
Leftovers can be frozen (if you have left overs).