If I can make something in my crock pot, I’m pretty much guaranteed to love it. Why? Because that means it’s easy and as we all know, I’m rather lazy.  As I mentioned earlier, I made chicken and dumplings a couple weeks back and I was honestly shocked at how good they turned out.  I was a bit nervous about it going into the experiment, but I’ll definitely be making it again soon. 

(Noted: the fact that I’ve been cooking things with CREAM of chicken and CREAM of mushroom recently probably has something to do with the post about betting fatter now than I used to be. Maybe I need more vegetables, less cream. But that’s beside the point really…)

So, if you’re looking for a tasty soup and relatively easy, carve out a little extra time before work next week and toss this stuff in the crock pot. You won’t regret it.

Chicken and Dumplings

The Goods:

3 Chicken Breasts

16 oz. Organic Chicken Broth

2 Cans Cream of Chicken (you can sub one for Cream of Mushroom)

1 Onion, diced

Salt and Pepper to taste (I like a lot of pepper)

A little bit of Garlic Salt (and honestly any other season you’ve taken a liking too- you really can’t screw this up!)

4 flaky Grands Biscuits (each cut into 8 pieces)

The Instructions:

Toss the chicken breasts in the bottom of the crock pot. It’s no biggie if they’re frozen.  Then dump both cans of Cream of Chicken on top followed by the chicken broth.  I used organic to make myself feel like I was being healthy, but lets get real- this is NOT healthy. Dice your onion and throw them in the beloved crock pot along with the seasonings listed above and any more you’d like. Stir.  

Turn the crock pot on low and walk away.  That’s right folks, it’s that easy!!  Cook for 6-8 hours. Then toss in the biscuit pieces and cook on high for 30 minutes. Let cool, and enjoy!

*As I’m cooking, I tell myself to take pictures, and then I simply forget so this is the only picture I got. Oops.