Crockpot Chicken and Biscuit Dumplings

1. Any time the words 'chicken and dumplings' comes up (you'd be surprised that it does actually come up haha) Dave always talks about his mom making it - I'm not a big fan because of the texture of wet dumplings, but that's just me 'cuz lots of people love it. Looking for a dinner idea the other night I saw this recipe for dumplings made from refrigerated biscuits instead of making dumplings so I thought I'd give it a try. Not an original idea, I know, but I've never made it - the biggest thing that caught my eye is the way they thickened it, never heard of this technique and it worked perfectly. We loved this the first night we had it, I didn't love it the next day after the biscuits soaked up the sauce and were too mushy for my taste. Great fresh tho!

   
   

   

I found this at eating well - here's the info they gave as a description:

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.

• 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

1. Place chicken, soup, mushrooms, carrots, onion, celery, water, broth, thyme, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined. Cover and cook until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 2½ hours on High or 4 to 5 hours on Low.

2. Leaving the cooker on, transfer the chicken to a large bowl; shred using 2 forks. Return the shredded chicken to the cooker. Add 2 tablespoons parsley; mix well and cover the cooker. Mix flour and butter in a small bowl until a paste forms. Add the flour mixture to the cooker; stir until fully incorporated and the mixture is slightly thickened, about 2 minutes.

3. Arrange biscuit pieces on the surface of the stew, making sure not to overlap. Cover and cook on High until a wooden pick inserted in the center of a biscuit comes out clean, about 1 hour. Stir the biscuits into the stew; stir in peas. Top with the remaining 2 tablespoons parsley.

Nutrition Information

Serving Size: 1 1/2 cups

Calories 381, Fat 13g, Saturated Fat 5g, Cholesterol 96mg, Carbohydrates 34g, Total Sugars 8g, Added Sugars 3g, Protein 32g, Fiber 4g, Sodium 781mg, Potassium 814mg

butter and flour 'paste'

after 5 hours and shredding the chicken

top with a single layer of cut up biscuits

after another hour stir it all together and serve 

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