• 4-6 boneless skinless chicken thighs (or 2 large breasts)
  • 1 onion, chopped
  • 1 cup chopped celery
  • 2 tablespoons butter
  • 1 can cream of celery soup
  • 1 cup chicken broth
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 bay leaf
  • 1 small tube refrigerated biscuits (5 biscuits)

A delicious but simple chicken and dumplings

Tales of the Dinner Belle

By Brenda Stanley

Spring just seems to be dragging her toes, so I’ve continued to pull out my favorite cold weather dishes and they’ve been well received this year!  My chicken and dumplings is perfect for these chilly days. It’s hearty and full of old fashioned flavor, but my version is so simple to make.  I use my slow cooker so the chicken is fall apart tender and it’s ready to serve right when everyone is hungry for a hot and filling meal.  A few easy steps in the morning and you have a one pot dinner that is finished almost as you walk in the door.  It’s so easy and delicious, it will make you stop dreading the cold weather…. Or at least help you endure it a little better.

Belle’s Chicken and Dumplings

4-6 boneless skinless chicken thighs (or 2 large breasts)

1 onion, chopped

1 cup chopped celery

2 tablespoons butter

1 can cream of celery soup

1 cup chicken broth

½ teaspoon salt

½ teaspoon pepper

1 bay leaf

1 small tube refrigerated biscuits (5 biscuits)

Place the onion, celery and butter in the bottom of the slow cooker.  Place the chicken on top.  In a bowl, mix together the soup, brother, salt and pepper and then pour over the top of the chicken.  Add the bay leaf and the cover and cook on low for 6 hours. Take the biscuits and cut each one into fourths and put them on top of the chicken the last hour of cooking. Cover and continue to cook until they are done inside (they will still be a bit doughy- like dumplings).