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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Crockpot Chicken & Dumplings Recipe

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This recipe for Crockpot Chicken & Dumplings is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Boneless, Skinless Chicken Breasts
1/2 pkg. Frozen Peas and Carrots (may substitute fresh veggies)
Optional: 1/2 Onion diced
2 tbsp. Butter
2 cans Cream of Chicken Soup
1 (14.5 oz.) can of Chicken Broth
1 tbsp. Dried Parsley (optional)
1/2 can Pillsbury Refrigerator Biscuits (use the full can or make your own) Flour (just to coat biscuits)
Salt & Pepper
1 soup can of Milk (adjust for thin or thick sauce)
Directions:
Directions:
Place chicken breasts in crock pot and top with butter
Add cream of chicken soup and chicken broth
Add veggies, diced onions and dried parsley, salt and pepper (to taste)
Fill with enough water to cover ingredients
Cook on high for 4-5 hours
Once cooked, shred the chicken (using two forks) and add milk if desired
Cut biscuits into pieces and roll in flour to prevent sticking
Add biscuits to the pot, submerging in the liquid, about 30 minutes prior to serving

5. Cover and cook on high for another 30 minutes to 1 hour or until biscuits are cooked in middle
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15-20 mins

 

 

 

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