Delicious Crockpot Chicken and Dumpling Recipe

I absolutely love chicken and dumplings, especially on a chili fall evening in Montana. There is nothing quite like hot soup to help thaw out your bones after a long cold day. This recipe is a great one for doing just that.

In this recipe I use Bisquick rather than using a canned biscuit because I like the way Bisquick biscuits taste with chicken soup better. I know it is easier to use canned biscuits, but to me the little bit of extra time it takes to make the biscuit dough is worth it. However, canned biscuits are perfectly acceptable if you prefer them.

Delicious Crockpot Chicken and Dumplings

2 large chicken breasts

1 medium-sized onion, chopped

2 cans cream of chicken soup

2-3 carrots, chopped

6-8 red potatoes, chopped

2 cloves of garlic, mashed

3 teaspoons Italian seasoning

water

salt and pepper to taste

1 box of Bisquick and ingredients to make a batch of biscuits

Throw chicken, onion, soup, carrots, potatoes and Italian seasoning into a crockpot and then add just enough water to the pot until the food is covered. Set the crockpot on low for eight hours.

After seven hours, take the chicken breasts out and shred them with two forks and then throw them back into the crockpot. Now make up a batch of biscuit dough using the Bisquick mix. Drop spoonfuls of dough into the soup, place the lid back onto the crockpot and let it cook for the last 30-45 minutes or until the biscuits are cooked.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.