Extraordinary crockpot comfort food. Hot chicken soup with vegetables and savory herbs topped with cheesy garlic biscuits. This is a great fall Sunday dinner with leftovers for Monday.
Chicken and dumplings is a dish I’ve been fascinated by since I was a teenager. I was 16 when I started working as a busser at a family run restaurant near home. Mr. A’s was a wannabe swanky American fare restaurant in a small town. Water was served in goblets with lemon wedges, all the tables had fresh linens and fancy folded napkins I’m sure I could still recreate from muscle memory. We even had a piano player that would come in the evenings and play for everyone. Ron was the coolest! I loved hanging out with him. He could carry on a conversation and play at the same time! The clientele was mostly elderly and family birthday parties. Along with steaks, fettuccini alfredo, and prime rib, chicken and dumplings proudly and shamelessly graced the menu. Whenever someone would order it, the server would warn them it would take 30 minutes to make vs. the other plates which would come in 15 minutes or so. This warning always made the meal seem more chic than the others. This was taking twice as long to make and so it must be twice as tasty. Boy, did it look it too! It would come out in a gigantic bowl with several dumplings the size of my fist. The smell was comparable to the best chicken noodle soup imaginable. I never dared order it by myself, it was too much food! From time to time a coworker and I would split one and it was still too much!
Fast forward 10 years later when I got my first Crockpot and the Fix it and Forget it cookbook. If you don’t have one of these for your crockpot, go get one! The recipes are great and there is a ton to look through! I started with the basic recipe and over the years tweaked it to perfection! Here we go!
- 2 celery stalks
- 1 large carrot
- 1/2 sweet potato (or russet, or a bit of both if you like)
- 4 cups Chicken broth (divided)
- 5 garlic cloves (divided)
- Fresh thyme, rosemary, and sage (I found this great packet in the herb section called Poultry Mix that has all three. Easy button!)
- 1/4 cup Butter
- 1 small yellow onion
- 3 large chicken breasts
- 2 cup milk (divided)
- 1 chicken gravy packet
- 2 tbsp Parsley (fresh or dry)
- 2 tbsp Flour
- 1/2 cup Shredded cheddar cheese
Time: 5 hours
Add the heated veggies and water to the crock pot.
Cook high for 2 hours
During the last ½ hour:
Boil and shred your chicken
Chop up the onion
In a medium mixing bowl, whisk 1 cup milk, gravy packet, 1 cup of broth, ½ cup water, parsley, and flour.
When the 2 hours are up add the chicken, onion, whisked mixture and salt/pepper to taste in the crock pot.
If you used fresh thyme – take the twigs out now.
Make biscuit dough according to package directions. Add ½ cup shredded cheddar, 2 finely diced garlic cloves, and 2 tbsp. finely chopped rosemary.
Serve up by the spoonful!