Quick and easy crockpot meal.
The season of Fall is upon us. Cool breezes, falling leaves, and busy schedules. With all the extracurriculars, work, and trying to keep house the last thing we want to do when we get home is to make dinner. This recipe is so easy anyone with a crockpot can make it. This is a set it and forget it recipe that is great for the cold months ahead lets cook Mom’s Easy Crock Pot Chicken and Dumplings.
- 3 Large Chicken Breasts
- 4 to 5 Potatoes (I like red but any kind works)
- 1 Can Pillsbury Biscuits
- 1 Onion
- 1 Bag frozen peas/carrots (You can cut up fresh veggies if you are feeling ambitious!)
- 1 cup chicken broth
- 2 Cans of cream of chicken soup
Step 1: Turn the crockpot on to low. This dinner will take roughly 6-7 hours to cook. ( Don’t worry if you forgot to turn it on this morning! Simply turn your crockpot to high and it should cook in roughly 4 hours.)
Step 2: Put the chicken broth and 1 can of soup into the crockpot. Place chicken breasts on top of broth and soup. (Yes, the chicken breasts can be put in frozen! No thawing required)
Step 3: Cut up potatoes and onion into desired pieces. ( I find that cutting into eighths works well) Place them in the crockpot on top of chicken breasts.
Step 4: Take the other can of soup and dump over the potatoes and onions. Place lid on crockpot for roughly 6 hours.
Step 5: 1 hour before serving, place the bag of frozen veggies in. Taking two forks, shred the chicken breasts and stir all ingredients together.
Step 6: Open can of biscuits and tear each biscuit into four pieces. Layer the pieces of biscuit on the top and put the lid back on the crockpot. Allow biscuits to cook for one hour.
Step 7: With a serving spoon or ladle break up the cooked biscuits on top and stir. Serve and enjoy! (I like to top mine with a dollop of sour cream or even a dash of shredded cheese)
Serves 6 individuals. This also reheats well for yummy leftovers later in the week!