Let’s talk about something a little less emotional, shall we? Tonight I made Slow-cooker Chicken and Dumplings.
The best thing about this recipe (in my opinion) is that you really can’t mess it up. Various versions of this recipe are floating around the Internet (i.e., Pinterest–is it really a valid recipe before it shows up on Pinterest?) Anyway. I based my version on this recipe and my family found it delicious. Here ’tis–
Slow-Cooker Chicken and Dumplings
1lb of boneless skinless chicken breasts (or really, whatever you want to use)
2 tablespoons of butter (some versions of this recipe call for only 1)
2 cans (10.5 oz) condensed cream of chicken soup
1 can (14 oz) chicken broth
1 medium white onion, diced (some versions call for onion flakes instead)
4 large flaky refrigerator biscuits (half a can)
Place thawed chicken in crockpot. Top with butter, cream of chicken soup, chicken broth, and onion.
Cook on high 4-6 hours or on low for 8 hours.
After the chicken has cooked thoroughly, cut the biscuits into small pieces (9 pieces each). Add biscuits and continue to cook 30 mins to an hour longer, or until the biscuits are done.
Remove chicken and shred. After shredded, place chicken back into crockpot and mix. Serve hot.
(What makes this recipe even more delicious is finding someone else to do the dishes afterward.)