Thursday, September 4, 2014

Chicken and Dumplings

My hubby had to get his wisdom teeth out a few weeks ago so it was my duty as a wife to make sure he had soft foods to eat. After a few days he was able to chew a little more "tougher" foods so I decided to make him chicken and dumplings. I never made this before and have seen a zillion different versions of it. One of my favorite You Tube vloggers, April from CookWithApril, made a similar soup so I decided to put my own twist on it.

I used my crockpot and let the chicken simmer all day in spices. Once it was done I shredded the meat, turned the heat up to high, put the biscuits (dumplings), covered, and let it cook. It was ready in 30 minutes and boy was it delicious. 

Chicken and Dumplings

1 can of refrigerated biscuits
2 chicken breasts
1/2 c. chopped green, red, and yellow bell pepper
1/2 c. purple onion
1 tsp. tumeric
2 tbsp. finely chopped parsley
2 c. water

*You can just use 2 cans of chicken stock but the Knorr adds all of the seasonings so there won't be a need for salt or pepper. If you use the chicken stock you will need to add in salt a pepper.

Place all ingredients, except for biscuits in a crock pot. Cook on low for 7-8 hours. Shred chicken and put back in crock put, stirring all ingredients in crock put together. Turn crock put to high setting. Cut 5 biscuits into fourths and place on top of the soup mixture. You will cover the entire mixture with the dough so be sure to fit all of the pieces in. You may need to add more biscuits if you have a fairly larger crockpot or if you used more chicken. Cover with lid and let cook for 30 minutes. 

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