Crock-Pot Chicken & Dumplings Recipe
I love having family favorite, go-to recipes to easily prepare in the slow cooker. This crock-pot chicken and dumplings recipe is one of our faves.
With most items already being in the freezer at any given time, it’s a breeze to throw this all together to cook when I know that tomorrow is going to be extra busy and that the odds of not having a lot of time to cook are high.
City Spouse would gladly order takeout, so I have to be a little sneaky on making sure that something is already cooking so that he won’t suggest it.
I tend to already have chicken on hand at any given time, being that it’s so versatile in almost any dish. I save a lot of money by buying chicken and prepping it myself. Want to learn more about saving money on chicken? Visit Master Saving Money on Chicken here.
This recipe is a great easy addition to your meal plan for the month ahead.
Crock-Pot Chicken & Dumplings
- 3 boneless skinless chicken breasts
- 2 cans cream of chicken soup
- 2 medium potatoes, cubed
- 1/4 c. peas
- 1/2 c. diced onion
- 1 tbsp. parsley
- 2 tbsp. butter
- water to cover
- 4 refrigerator biscuits, cut into 1/8ths.
- Combine all ingredients (except biscuits) in Crock-Pot. Cook on LOW for 8 hours.
- Once cooked, shred chicken in pot. Drop the biscuits into the crock; stir. Cook another 30 minutes on HIGH. Serve.
There’s nothing like comfort food when the weather starts to turn chilly. Having your meal cooked for you before you get home from work, with the aroma of the chicken in your home is sure to make your October perfect. As if the colors of autumn weren’t enough!!