Tuesday, September 17, 2013

Amy's Easy Crockpot Chicken and Dumplings ****

I've been making my chicken and dumplings the same way on the stovetop for years and years.  Hubby loves it and begs for it all the time.  It normally just takes too long to mess with, though.  This was my lazy way of trying to avoid all that hassle, lol.  I will never make them stovetop again.  These were delicious!  I normally do regular mashed potatoes to serve with the dumplings, but at the last second, since we were having to head out to football practice with the oldest, we decided just to add them to crockpot instead.  Absolute brilliance (and it was actually hubby's idea!).  With such a long cook time (thanks to using the frozen chicken), this is now one of my favorite weeknight meals.  :-)

(luckymommyto2boys ~ Amy)

4 boneless/skinless chicken breasts, frozen
1 cup chicken broth
3 cups water
2 (10.75-oz) cans cream of chicken soup
2 tsp pepper
1 tin Grands flaky layered biscuits
1 (4.1-oz) packet Idahoan Baby Reds Instant Mashed Potatoes

Spray 6-7 quart slow cooker with non-stick cooking spray and turn to LOW heat.
In crockpot, mix together broth, water, soup, and pepper.  Slide frozen chicken underneath mixture so that it's completely covered.  Split each biscuit in half along the layers, and then tear or cut each layer into 3-4 strips.  Add to crockpot, stirring a bit to moisten each of them.
Cook for 8 hours on LOW.  When there are 30 minutes remaining, shred the chicken and add the mashed potatoes.  Stir well to combine.
* Amy's notes: You can sub 1-2 cups prepared leftover mashed potatoes.

1 comment:

Cindy Jamieson said...

MMMMmmmm. Comfort food at it's best. Thanks for sharing at Simple Supper Tuesday.