Crockpot Chicken and Dumplings

 

Crockpot Chicken and Biscuits
3 lb chicken
salt and pepper
4 T butter
1 large diced onion
1/2 c flour
1 1/2 c hot water
1 1/2 c chicken stock
2 carrots, peeled and chopped
2 handfuls green beans, cut into 3/4″ pieces
1 t dried thyme
1 t salt
1/2 t pepper
1 batch bisquick

Cut the chicken into pieces. Sprinkle with salt and pepper, then melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan, and add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute, then whisk in the water and stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. Bring to a simmer and cook, covered, while you mix up the biscuit dough. Pour the chicken and gravy into a crockpot then plop the dough on top in meatball sized balls. Cook on low for 6 to 8 hours.

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