Fall screams comfort food, and I am all about comfort. Last weekend, the hubby and I had a lazy day. I didn’t get out of bed until close to 11 am. Then, I sat on the couch, knitted, and watched Walking Dead. It was wonderful. Magical even– a day with nothing to do and no where to go. I didn’t put real clothes on until 4 pm. Magical….
You know what is magical? Meals in a slow cooker. And this chicken and dumplings recipe adapted from Angela Travels is so easy. Throw everything in a crock pot (while still in your pj’s), and hours later, a tasty meal has emerged!
- 4 chicken breasts
- 1 can low-fat condensed cream of chicken soup
- 1 can low-fat condensed cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1 sliced onion
- 1 cup broccoli florets
- 2 celery stocks, chopped
- 1 garlic cloves, minced
- 20 baby carrots, chopped
- 1 tsp salt
- 1 tsp pepper
- 2/3 cup milk
- 2 cup bisquick
- 1 tbs basil, chopped
- Garlic Powder
- Servings: 8
- Difficulty: easy
Put all ingredients except for dumpling ingredients in a crock pot. Stir and cover. Cook on low for 6-8 hours.
Take chicken breasts out and shred with fork. Return to mixture.
Add dumplings (milk, bisquick, and basil) 30 minutes before planning to eat. The crock pot mixture should be bubbling. Drop batter in by the spoonful on the top of the crock pot mixture.
Sprinkle with paprika and garlic powder.
Keep uncovered for 15 minutes and then cover for another 15 minutes. Be sure dumplings come out clean with a fork- if they don't, cook for a little bit longer.
Serve over mashed potatoes.