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Tuesday, December 20, 2016

Slow Cooker Chicken and Dumplings


2 boneless, skinless chicken breasts
1 tsp. seasoning salt (I use Jane’s Krazy Mixed-Up Salt)
1 can cream of chicken soup
1 soup can chicken broth
1/2 tsp. ground black pepper
2 tblsp. butter
1 tblsp. dried parsley
1 chicken bouillon cube
2-3 cups chicken broth
12 oz. frozen homestyle dumplings


Sprinkle chicken breasts with seasoning salt and place in the bottom of a slow cooker. Add cream of chicken soup, chicken broth, black pepper, and butter.
Cover and cook on high for 5 hours.
Remove chicken breasts. Use two forks to pull the chicken breasts into shreds. Return the shredded chicken to the slow cooker.
Add the parsley, bouillon, broth, and dumplings. Cook for an additional 2-3 hours or until dumplings are tender. Stir several times during the final cooking period to prevent dumplings from sticking together.
(Note: the dumplings will absorb quite a bit of liquid while cooking. If the mixture becomes too thick, add water or additional broth as needed.)

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