What is easier than a low and slow, hands-off recipe for dinner? The best dinners are the ones that you didn’t spend hours slaving in the kitchen to make! That’s where recipes that only require you to dump everything in a pot and let it rip are often. Check out this slow cooker chicken and dumplings recipe. It is sure to make the entire family happy, not to mention making your entire kitchen smell INCREDIBLE for the hours that it is cooking.

Gimme the shortcuts!

One of the best days of my cooking life came when I finally bought a garlic crusher. Spending 15 minutes mincing 10 cloves of garlic for a recipe was now a thing of the past. Ultimately, there is nothing wrong with taking a few shortcuts here and there. As long as you enjoy the finished product, who cares? This recipe uses a few shortcuts but feel free to do it the regular way whenever you want!

Slow cooker central.

A slow cooker is a great tool for a busy parent. It allows you to step away while dinner gets going. No labor-intensive pot-watching when you are using one of these! This recipe uses a slow cooker so go ahead and take it out of your old cabinet and let’s get to work!

Making chicken and dumplings.

Chicken and dumplings are a southern classic. It is essentially a creamy chicken soup that is cooked over biscuits. The biscuits soak up all the liquid and you are left with a creamy and hearty stew that will fill and feed the whole family. There is minimal prep before putting it in the slow cooker and letting it do its thing.

Choosing your chicken.

This recipe uses boneless skinless chicken breast. You do have some options here but there is a reason to use the recommended option. You could use chicken thighs but they have much higher fat content and you don’t need the extra richness in this dish. Chicken breasts are known for drying out but when they are cooked in a dish like this they don’t have that option.

Wait, you did what with your onions?

Part of this recipe includes microwaving your onions. This is something you may never have done before but there is a reason for it! This recipe doesn’t always allow the onions to get as tender as some like them. If you love a crisp onion in your dish, feel free to skip that step. If you want to tenderize and help break down that onion flavor a bit more, full steam ahead!

Soup and veggies.

This recipe uses condensed soup as it keeps it everything extra creamy. This recipe also uses carrots and peas but as you get more comfortable with it feel free to freestyle! Without further ado, let’s begin!

Ingredients:

• 3/4 cup diced yellow onion (about 1/2 medium onion)
• 2 pounds boneless, skinless chicken breasts
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 2 (10.75- ounce) cans cream of chicken soup
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 2 cups frozen peas and carrots (alternately 1 cup of each)
• 1 (16- ounce) can buttermilk biscuits

Directions:

• Heat your diced onions in a bowl in the microwave for 1 minute. Give them a stir then heat again for another 30 seconds
• Place onions on the bottom of the slow cooker and lay the chicken breasts on top. Sprinkle with thyme, salt, and pepper and then spread 2 cans of condensed chicken soup on top. Add chicken broth and garlic
• Cover and cook on high for 4 hours (or until chicken is done)
• Shred the chicken using forks and then add the peas and carrots
• Cut the biscuits into one-inch pieces and drop in. Stir the bowl to combine everything.
• Cover the lid and cook for another hour or until the biscuits are cooked, stiffing halfway through.
• Enjoy!

This recipe was adapted from Cookies and Cups!

Watch a slightly different version of the dish below for inspiration!

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Source: Sweet and Savory, Cookies and Cups