Chicken & Dumplings #slowcooker

Semi-homemade has a strong hold on weeknight cooking. While you can make a lot of things from scratch on a weeknight, you can’t always do it all. So this Chicken & Dumplings combines the scratch made creamy goodness with the use of pre-made refrigerated biscuits to make a delicious comfort inducing meal. The real key is tarragon – so many people forget the tarragon when they add the sage, rosemary and thyme. But it is that something extra that you need to make it really feel like home.

Comfort food must invoke a feeling of safety and hominess that you cannot find any other way. Chicken & Dumplings is near the top the list when it comes to Southern Comfort Food. While this recipe does take the slightly cheater step of using pre-made biscuits, it does not skip on the full flavors of a rich creamy broth to surround the chicken and veggies. If you don’t have a crockpot or slow cooker – well at this point – WHY THE HELL NOT! You can make so many yummy dishes that are not all soups.

This dish is so so hearty that you really do not need any additional side dishes. You have your protein, your veg and your carb all in one. This is the all in one covering the bases dish. Just make it and enjoy!

Now Let’s Get Cookin’!

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Chicken & Dumplings

Classic Chicken & Dumplings right out of the slow cooker

Course Main Course

Cuisine American

Keyword carrots, celery, Chicken, comfort food, dumplings, potato, rosemary, slow cooker, tarragon, thyme

Prep Time 15 minutes minutes

Slow Cooker Time 8 hours hours

Servings 6

Equipment

• 1 Slow Cooker at least 6 qts

Ingredients

• 1 Yellow Onion diced
• 4 Large Carrots diced
• 4 Celery Stalks diced
• 3 Large Russet Potatoes peeled and diced
• 4 Chicken Breasts
• 4 Garlic Cloves minced
• 1 tsp Tarragon
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Thyme
• 1 tsp Rosemary
• 1 tsp Parsley
• 1½ qt Chicken Broth
• 1½ cup Heavy Cream
• ¼ cup Cornstarch
• 1 can Refrigerator Biscuits (10 count) quartered
• ¼ cup Flour

Instructions

• Add chicken,onions, carrots, celery, potatoes, garlic, seasoning, chicken and chicken broth to slow cooker. Secure lid and cook on low for 6½ hours.
• Remove chicken from crock and cut into bite-sized pieces. Return to crock.
• Combine heavy cream and corn starch in bowl. Add to crock and stir to combine.
• Toss quartered refrigerator biscuits in flour. Add to top of crock – do not stir in, you want them to stay on top. Re-secure lid and cook another 1½ hours.