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.
Ingreadient
- 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
Direction
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