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Thursday, March 24, 2016

Crockpot Chicken & Dumplings


    Ingredients

    2 boneless, skinless chicken breasts (I doubled the recipe since we were cooking for extras and I only had three chicken breasts. It worked out great though.)
    2 Tbsp. butter
    2 cans cream of chicken soup
    1 (14.5 oz) can chicken broth
    1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion
    1 Tbsp. dried parsley
    4 Grands flaky refrigerator biscuits

    Instruction


    Place chicken in crockpot. Plop the butter on the chicken.
    Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).
    Pour the chicken broth over all.
    Add the diced onion and dried parsley.
    Cover and cook on High for 4-5 hours or Low for 8-9 hours.
    After the chicken is cooked, shred it and put it back into the soup.
    Cut each biscuit into 9 pieces.
    Stir gently into the soup. Cover and turn the crockpot to High and cook for another hour.
    Serve warm and enjoy!

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