Chicken and Dumplings in the Crock Pot | Sugar for Breakfast: Chicken and Dumplings in the Crock Pot

Sunday, January 8, 2012

Chicken and Dumplings in the Crock Pot

I have never had chicken and dumplings.Or 'dumplins'. I'm not sure which is the best way to address them.
I'm surprised I had never had them either. Growing up "comfort food" was my family's favorite way of eating. When I branched out on my own I discovered the multiple uses of the crock pot and it instantly became one of my favorite methods of cooking. Literally set it and forget it. 
So I was browsing for a new crock pot recipe to try and I came across several versions of chicken and dumplings. Most were very similar from recipe to recipe, so this is what I settled on.
I'll tell you the entire time it was cooking, Channa told me repeatably that he was going to have to make his own supper after I was done as it just doesn't look good. He kept thinking it was cheesy...and he doesn't like "messy one-bowl meals". It all changed as we started eating and he mumbled to me "so...this isn't that bad." and slyly packed up some for his lunch the following day. That is a success in my book :)

Chicken and Dumplings (Crock Pot)
3 thawed chicken breasts
2 Tbsp butter
1/2 large onion, chopped 
2 (10.5oz) cans cream of chicken soup
1 can chicken broth
Pepper to taste
1 can refrigerated crescent rolls

Place chicken breasts in crock pot.
Add butter and chopped onion.
Cover with the cream of chicken soup.
Pour in chicken broth, give a quick stir to combine with the cream of chicken soup.
Sprinkle in pepper to taste.
Cover and cook on high for 4 hours.
Remove chicken breasts and cut into pieces or shred; add back into crock pot.
Let it return to a bubbly boil, about 30 minutes.
Meanwhile, lightly flour counter.
Unroll crescent rolls, press together seams to make one large rectangle.
Using a pizza cutter, cut into small squares.

Add to crock pot.
Let cook another 30-45 minutes.

Serve and enjoy!


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