A hearty meal for a chilly day!
Crock Pot Chicken & Dumplings
4 boneless skinless Chicken Breasts
4 TBS Butter
4 cans Cream of xxxx soup (I used 2 cans Cream of Chicken and 2 cans Cream of Celery)
64 oz Chicken Broth
1 TBS Garlic Powder
1 TBS Better Than Bouillon Chicken
2 TBS Pepper
3 TBS Ground Parsley flakes
1 – 2 cans of 8 count canned biscuits
Put chicken breasts in bottom of crock pot. Place butter on top. Pour cans of cream of soup mix on top. Sprinkle seasonings over this. Pour Chicken Broth over all.
Cook on low 6-8 hours.
Remove chicken, shred and put back in broth mixture.
Open 1 can of canned biscuits and cut into quarters. Add back to chicken mixture, mix through sauce and cook on high for 1 hour.
*personal note – If you like a doughy soft dumpling the above works for you. If you prefer a more cooked dumpling, cook the biscuits as directed on can, quarter and mix into the chicken mixture. I prefer this method because I do not like a doughy dumpling.
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