How to Make Easy Crock Pot Chicken and Dumplings

Cold winter nights are best with feel good hot soups. The crock pot is my best friend during the long winter months.

Things You'll Need

• 6 boneless chicken thighs
• 2 cans of sodium free chicken broth
• 1 can of cream of chicken soup, low sodium
• 1 small onion chopped
• 2 large baker potatoes, cubed
• 10 to 20 organic baby carrots
• 1 stalk of celery chopped
• 2 teaspoons of chopped garlic
• 1/2 teaspoon of rosemary
• 1/2 teaspoon of thyme
• Salt (preferably sea salt) and pepper (fresh ground is best) to taste
• 1 tube of refrigerator biscuits (Pillsbury butter biscuits are my favorite).
• 1 5-gallon crock pot

Instructions

1. Put all ingredients into the crock pot and cover with 2 cans of water.

2. Cook on high for 5 hours or all day if done early in the morning before going to work, school, church etc.

3. During the last hour of cooking remove and cut the large pieces of chicken into bite size pieces. Then top soup with biscuits and reduce heat to low. Cook biscuits for a half hour before serving. Biscuits should be soft but not doughy.

4. Serve hot chicken soup and dumplings with a fresh salad or alone for a great hot meal on a cold night. Leftovers can be frozen.