This week’s recipe (chicken and dumplings) was something I found on a website I love to visit multiple times a day, Passionate Penny Pincher. I don’t find it as cluttered or time-consuming as some of the other sites I go to and I get what I need quickly.
I put this recipe in the Crock Pot in less than five minutes (which was good considering I didn’t give myself any extra time that morning and would have been late to school if it took any longer…oops). Literally, you just dump everything in and go. I had almost everything on hand which was nice because I had already done most of my grocery shopping for the week; all I had to do was buy some chicken.
Slow Cooker Chicken and Dumplings
(I varied my recipe slightly from the linked one so use whichever one you like.)
-1 pound chicken tenderloins (or breasts or strips, etc.) cut into 1-inch square bites
-2 cans cream of chicken soup (one of my cans was the low sodium one and next time I would use both low sodium, it was a little salty)
-1 can chicken broth ( I realized at the last minute that I didn’t have any chicken broth so I just used water)
-1 can water
-1/2 tsp. salt
-1/2 tsp. garlic powder
-1/4 tsp. pepper (I added more because I like a lot of pepper)
-2 cans of biscuits cut in into 1-2 inch square bites (the original recipe called for something like Grands! Biscuits but I used two cans of crescent rolls because I had those on hand.)
1. Put chicken, soup, broth, water, salt, garlic powder, pepper, and the onion in the Crock Pot.
2. Cook on low for 6-7 hours.
3. Two hours before suppertime, add quartered biscuits to the pot. Gently stir in biscuits so they are covered.
4. Cook two more hours on low.