Crockpot Chicken and Dumplings Recipe

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 5 hours 15 minutes

材料

1½ pounds boneless, skinless chicken thighs (about 5-6 thighs)

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 bay leaf

1 teaspoon dried parsley

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon garlic powder

1¾ cups low-sodium chicken broth

1 carrot (peeled and sliced)

1 onion (chopped)

10 ½ ounces cream of chicken soup (1 can)

½ cup frozen peas

16.3 ounces refrigerated biscuit dough (8 large biscuits)

Chopped fresh parsley (optional, for garnish)

手順

Season

Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.

Add in bay leaf, parsley, rosemary, thyme and garlic powder.

Pour in chicken broth, carrot, onion, and cream of chicken soup. Gently stir the top to incorporate the ingredients without disturbing the chicken. It doesn’t have to be completely mixed together.

Cook

Cover crockpot with the lid and cook in the crockpot on high for 3-4 hours or until the chicken is easy to shred and reaches the internal temperature of 165°F.

Add the frozen peas. You can shred the chicken if you desire. Stir well to combine.

Arrange

Open a can of biscuit dough and cut each biscuit into fourths. Roll each biscuit into a round ball. Arrange the biscuit pieces on top of everything else in the crockpot.

Cook

Replace the lid, turn the crockpot to high, and cook the biscuits until done, about 1 to 2 hours depending on your crockpot. Don’t lift the lid to check on them, if possible. If you have a glass lid, you can peek through the glass. The biscuits should take on a matte look when they are finished. Cut into one biscuit to make sure it’s cooked through.

Adjust

When the biscuits are done, adjust seasonings to taste and serve.

栄養

• サービングサイズ: 1 bowl
• カロリー: 487 kcal
• 脂肪総量: 20 g
• 飽和脂肪: 4 g
• トランス脂肪: 1 g
• コレステロール: 112 mg
• ナトリウム: 1628 mg
• 炭水化物総量: 46 g
• 食物繊維: 2 g
• 糖質総量: 5 g
• タンパク質: 29 g