The Best Crockpot Recipe for a Cold Hudson Valley Day

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There's nothing like coming home to dinner already made after a cold day in the Hudson Valley.

I took my first jab at crockpot cooking this year and I don't know how I lived without it. When I came home after a snowy, cold day, I was overjoyed with having dinner hot and ready to eat. I didn't have to do anything but scoop some in a bowl and sit on my couch in a blanket. I'm now a firm believer in crockpot wonders. So if you're a new crocker like me, or an experienced pro looking for a new recipe, I have the perfect one that you can see below: chicken and dumplings.

Taylor Dickson

I found this recipe from Delish, it's called "Crock-Pot Chicken and Dumplings". I liked this because it was almost a "cheater" recipe and I didn't have to make dumpling dough or stock from scratch. So for a low effort, high reward recipe, this was extra good. If you don't have a Crock-Pot, you can get one here. This is actually the exact Crock-Pot I used. At the time this article was written, it was on sale for $27.80 (plus tax, but free shipping!). Especially as the holidays approach, look out for Crock-Pots to go on sale.

Here's what you need for ingredients, according to Delish:

1 onion, chopped

1.25 lb boneless skinless chicken breasts

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 (10.5 oz.) cans cream of chicken soup

2 c. low-sodium chicken broth

4 sprigs fresh thyme

1 bay leaf

2 stalks celery, chopped

2 large carrots, peeld and chopped

2 c. forzen peas, thawed

3 cloves garlic, minced

1 (16.3 oz.) can refrigerated biscuits.

When I made this recipe, I left out the thyme and bay leaf, mainly because I couldn't find it in the grocery store. I'm also realizing as I write this that I left out the garlic. But without those ingredients, it was still killer. Here are the steps to make the Crock-Pot Chicken and Dumplings, according to Delish:

"Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more. "

Another change I made to the recipe as I made it was cooking the biscuits on low for about 5 hours because I had my show to do! When I got home they were perfectly cooked. I did go home during my lunch to shred up the chicken, after cooking or three hours on high. Because it was cooking longer, I feel a lot of the liquid got absorbed but it still was definitely creamy. Maybe in the future, I would use more chicken broth. These are just my experiences from someone who clearly can't follow directions. Of course, I wish this could all be done in one set up, but going home halfway through the day wasn't bad. This could be perfect for a snowy Hudson Valley weekend.

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