Crock Pot Chicken and Dumplings

Sorry for the WORST picture ever.

This family classic is totally one of those meals that makes me melt. This crock pot version is simple and packed with veggies for extra flavor and taste. Its the perfect meal for week nights because you can actually chop/prep the food the night before (or over the weekend and freeze) and then just pop it into the pot before you leave the house in the morning. When you are ready for dinner you only have 20 more minutes worth of work for a super hearty and delicious dinner... how much better than that does it get??


1potato chopped
3 carrots chopped
1 onion, chopped
3 cloves of garlic, chopped
1 C sliced mushrooms (I used crimini)
1 red pepper chopped
3 cups chicken stock
½ C milk
2 tbs butter
¼ C flour
½ tsp salt
⅛ tsp pepper
1 tsp herbs de provence
2 lbs boneless chicken breasts or thighs cut into chunks
1 package of frozen peas
1 package of prepared biscuits
1 tbs fresh chives


In your crock pot mix potatoes, carrots, onions, garlic and mushrooms. In a separate bowl, mix stock, milk, butter, flour and seasonings until they are smooth. Pour the mixture over the vegetables and add chicken on top.
Cover crock pot and cook on low for 6-8 hours checking to make sure the chicken pieces are cooked through. Add peas and red pepper, cut biscuits into 4ths and drop into the crock pot. Cook on high for 20 min. Spoon into bowls, sprinkle chives and serve.