Sunday, August 9, 2009

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings
All Recipes

4 skinless, boneless (partially frozen) chicken breast halves
2 tablespoons butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
1 package refrigerated Grands homestyle biscuits (8 ct package - we like a lot!)
--Roll these out flat, sprinkle pepper on them, and cut into inch pieces
1 can chicken broth
Frozen vegetables (optional)

1. Place the chicken, butter, cream of chicken soup, and onion in a slow cooker, and pour chicken broth to cover. If you are sensitive to salt, use low sodium chicken broth or water instead of regular chicken broth.

2. Cover, and cook for 4 ½ hours on High.

3. After the 4 ½ hours, take two forks and break apart the chicken. It should fall apart very easily.

4. Place the cut biscuit dough in the slow cooker. Make sure to push them under the liquid with a fork so they will cook through. Cook for 1 ½ hours on High. Cook longer if dough isn’t cooked through. (If you want to add frozen vegetables, throw them in in the last 30 minutes. Brett likes me to add them because it reminds him of chicken pot pie.)

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