Rosemary Thyme Crockpot Chicken and Dumplings - Crockpot and Casseroles Link Up
BLURB
The Ingredients:
2 or 3 boneless, skinless chicken breasts (can be fresh or frozen)
2 tbsp of butter
2 cans of cream of chicken soup
1 can of chicken broth (around 15 oz)
1/2 onion diced
3 cloves of garlic, minced
Dried rosemary to tast
Dried thyme to taste
1/2 can Grands flaky biscuits (I used the whole can for more dumplings)
1 bag of frozen kale (or any frozen veggies you have on hand)
The Recipe:
1. Place chicken breasts into your crockpot and top with butter.
2. Add your two cans of cream chicken soup, chicken broth, diced onion, minced garlic, and dried herbs.
3. Cover and cook on high for 4-5 hours or low for 8-9 hours.
4. Once cooked, shred the chicken. Cut your biscuits into cubes and add to the crockpot. Stir, cover and cook for another hour. About 30 minutes into the last hour I added some kale to balance out the meal but you can add any frozen vegetable you have on hand or skip the veggies all together depending on your preference.
The Rest
This recipe is so simple and easy and the dried herbs and dumplings make it the perfect winter recipe. I actually braved a snowstorm, baby in tow to get the ingredients for this crockpot meal because we didn’t have anything else on hand. Some weeks you just really suck at meal planning, am I right? Anyways, these days with an active and mobile 7 month old I am all about the quick and easy dinner. The easier and the less involved, the better! I love that all of these ingredients require minimal preparation and can really just be dumped into the crockpot and left to do their own thing.
Have a recipe you want to share? Drop a link!
You are invited to the Inlinkz link party!
