Looking for a super quick and easy to prepare cold winter day meal?
- 6 chicken thighs
- 3 to 4 stalks celery
- 1 onion
- 4 small red potatoes
- 2 cups chopped carrots
- 1 cup frozen peas
- 1 can Campbell’s Cream of Chicken Soup
- 32 ounces COSTCO Chicken Stock
- 1/2 to 1 tbsp herbs – rosemary/thyme/sage/marjoram combination
Place chicken thighs with skin removed on the bottom of the crock pot.
Add chopped vegetable (onion, celery, carrots)
Add stock and soup and herbs. Stir to combine the ingredients a little.
Cook on high for 4 hours or low for 7 hours then make dumpling / biscuit dough.
I used Bisquick mix to make enough dough for 6 dumplings.
Remove chicken bones. Add frozen peas to crock pot and place dough in 3 inch blobs as a top layer in the crock pot and cook for at least another hour or until dumplings are done.