Crock Pot Chicken and Dumplings
Recipes Chicken Main Dish Meal ideas Slow Cooker Soups and stews
Description
Save yourself the time consuming work of making dumplings from scratch and use refrigerated biscuits instead. It makes it so much easier and the dumplings are great. Chicken and dumplings are great comfort food and the slow cooker does the work for you.
Ingredients
32 oz. container chicken stock/broth
10.5 oz. can cream of chicken soup, with herbs
1 c. diced onion
1 c. diced celery
3 - 4 frozen chicken breasts
1 - 2 t. garlic salt
1/2 t. black pepper
1 c. frozen peas and carrots
1/2 c. all-purpose flour
16 oz. tube refrigerated Pillsbury Grands Refrigerated Biscuits
Directions
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Place chicken stock/broth, soup, onion and celery into a 5-6 quart crock pot; stir well. Add chicken breasts; season with a little salt and pepper. Cover; cook on Low for about 4-6 hours, until chicken is fully cooked through.
Remove the chicken from crock pot; cut into bite-sized pieces or shred it with 2 forks; place chicken back into the crock pot; add frozen vegetables.
Remove biscuits from packaging; flatten each one with the palm of your hand; cut down the center, then into about 10 strips.
Put flour into a bowl; place biscuit strips into the flour; toss well to coat.
Drop the coated biscuits, 1 by 1 into the crock pot, to keep them from sticking together when dropped in. The flour will help thicken the stock/broth. Use a spoon to gently push the biscuits down under the stock/broth so the tops get moistened, but don't stir.
Cover; cook on High for about 1 - 1 1/2 hours. Carefully take a dumpling out to check and make sure it's cooked through. If not, continue to cook until done.
Serve.