There is just something nostalgic about chicken and dumplings. My mom used to make this all the time for us when I was little. It was such a nice meal to come home to after school. Winters in Michigan were brutal so having a hot meal like chicken and dumplings was amazing. My mother could cook up a storm! I hope I’m half the cook that she is.
Check out what my pal, Erin, from the Making Memories With My Kids blog has to say about this recipe:
This recipe was perfect! I thought it was absolutely delicious and ever better? It made great leftovers! And it was so easy!
I thought so, too! What an easy, comforting meal you’ve created for us, Erin!
Ingredients
3 boneless skinless chicken breasts
1 teaspoon Morton salt
1/2 teaspoon pepper
1/2 teaspoon McCormick garlic powder
1/2 teaspoon onion powder
1 tablespoon chopped onions
2 cloves garlic minced
1 stick Kerrygold butter
1 (14 1/2-ounce) can chicken broth
3/4 cup Gold Medal flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag frozen mixed veggies
1 (8-ounce) tube biscuit dough
Cornmeal
Instructions
Season chicken well with salt, pepper, garlic powder, and onion powder. Place in the crockpot. Top with chopped onions and garlic.
In a saucepan, melt butter. Stir in flour, chicken broth, and milk. Pour into crockpot. Add salt and pepper. Cook on low for 8 hours.
1-2 hours prior to serving. Shred chicken and return to pot. Add the bag of veggies (make sure they aren’t frozen.)
Cut biscuits into4 pieces. Roll in cornmeal and then add to crock pot. Continue cooking until biscuits are firm.
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Quick Tip: Serve this yummy casserole with your favorite steamed veggie or a side salad.
Thank you to Making Memories With Your Kids for this great recipe.
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