Crockpot Chicken & Dumplings

Crockpot recipes never seem to be very photogenic. I suppose that’s the tradeoff for having a nice, hot meal waiting when you walk in the door. I was very excited to try this recipe and it was a perfect comfort food to come home to after a long day. The original recipe said that this was more of a soup, but I found it to be chunkier like a stew or chilli. It tasted great but, if I were to make this again I would add a little extra liquid such as chicken broth during the cooking process. I think it would taste even better that way.

Crockpot Chicken & Dumplings
Ingredients
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 Cup mushrooms, chopped
16 oz. frozen vegetables
2 cans cream-of-something soup (plus a little chicken stock/broth) OR

combine in a saucepan:
4 Tbsp butter
6 Tbsp flour
1 Cup milk
1 Cup chicken broth
1/2 tsp salt
1/4 tsp black better
1 tsp poultry seasoning
1 can refrigerated biscuits, or one batch drop biscuits using your favorite baking mix (such as bisquick)

Directions
Put the chicken and vegetables in the bottom of the crockpot. Add the cream-of-soups, or homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving shred chicken with two large forks and drop in the biscuit dough.

Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They should be spongy and lightly browned.

Serve chicken on top of 1-2 biscuits per person. Garnish with parsley if desired.

Source: A Year of Crockpotting