Comfort food is my favorite kind of food. I will always pick a restaurant that serves mashed potatoes over a fancy one that doesn’t. I grew up in a farming community where home cooked meals were a staple and we always ate at the dining room table together as a family.
Some of my favorite dishes growing up were chicken and dumplings, roast beef and mashed potatoes and macaroni and cheese. Chicken and dumplings are still my favorite food to this day but they’re such a chore to make. The thing about comfort food is that it’s not always quick or easy to make.
Comfort food also usually gives the implication of unhealthy and dense but it doesn’t have to be. With Thanksgiving coming up I want to eat allllll of my favorite comfort foods, but I really shouldn’t. I’ve been craving chicken and dumplings, but didn’t want to make an entire pot of it so I decided to try something a little different.
Instead of the traditional recipe I opted to make a soup, which is easier to share with my boyfriend and roommate, is healthier and is super easy to make!
I hope you give it a try in your kitchen!
- 5 boneless skinless chicken breasts
- 3 tablespoons butter
- 2 cans cream of chicken soup
- 4 cups of chicken broth
- 1 yellow onion, diced
- 3 tablespoons dried parsley
- 2 tablespoons dried tarragon
- 1 teaspoon black pepper
- 1- 8 ct package of flaky biscuits
- 1. Put all ingredients in the crock pot minus the biscuits
- 2. Cook on low for 8-10 hours
- 3. Remove chicken and shred
- 4. Cut biscuits into small pieces and tear apart
- 5. Add chopped biscuits and shredded chicken
- 6. Make sure all chicken and biscuits are submerged in liquid
- 7. Cook on high for 45 minutes