Salmon in Parma ham with celeriac chips
Here’s a delicious and easy way to make a good supper with salmon. Celeriac is a great swap for potato, with half the calories.
Read MoreCrock Pot Chicken & Dumplings
Drescription
This crock pot chicken and dumplings recipe uses store-bought biscuits for dumplings that are moist and tender once stirred into the savory mixture of creamy mushrooms, chicken and veggies. Using 2 cans of cream of mushroom soup cuts down on prep time. To give the chicken stew body, we use a flour and butter paste known as a beurre manié—a classic thickening agent for soups, stews and sauces.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 (10 1/2-ounce) cans reduced-sodium cream of mushroom soup
- 1 (8-ounce) package button mushrooms, trimmed and sliced (about 3 cups)
- 2 large carrots chopped (about 1 1/2 cups)
- 1 medium yellow onion, chopped (1 1/2 cups)
- 2 large stalks celery, chopped (about 1 cup)
- 1 cup water
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 4 tablespoons finely chopped fresh flat-leaf parsley, divided
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, softened
- 1 (12-ounce) can refrigerated (2-inch) biscuits, quartered
- 1 1/2 cups frozen peas, thawed
Directions
- Place chicken, soup, mushrooms, carrots, onion, celery, water, broth, thyme, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined. Cover and cook until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 2½ hours on High or 4 to 5 hours on Low.
- Leaving the cooker on, transfer the chicken to a large bowl; shred using 2 forks. Return the shredded chicken to the cooker. Add 2 tablespoons parsley; mix well and cover the cooker. Mix flour and butter in a small bowl until a paste forms. Add the flour mixture to the cooker; stir until fully incorporated and the mixture is slightly thickened, about 2 minutes.
- Arrange biscuit pieces on the surface of the stew, making sure not to overlap. Cover and cook on High until a wooden pick inserted in the center of a biscuit comes out clean, about 1 hour. Stir the biscuits into the stew; stir in peas. Top with the remaining 2 tablespoons parsley.
