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Chicken and Dumplings (Crockpot) Recipe

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This recipe for Chicken and Dumplings (Crockpot), by , is from Carrie's Family 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!

Contributor:  
Contributor:  
Liz Standley

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts (thawed, if frozen)

1 can cream of mushroom soup

1 can cream of chicken soup

1 can or box chicken broth

1 bunch celery, diced

6-8 carrots, diced

1 white onion, diced

1 can of canned biscuits (not the flakey one)

Directions:
Directions:
Place the chicken breasts on the bottom of crockpot and top with both cans of soup, broth and onion

Cook on high for 2 hours

Stir, add celery and carrots.

Cook on high for another 2 hours

Remove chicken only and shred (if you put the whole chicken breasts in your Kitchen Aid mixer bowl and turn it on high, it will shred the chicken perfectly)

Add chicken back into the broth/veggie mixture and add 1 Tbsp of butter, Cook on low for 1 hour

Cut each biscuit into quarters and add to the soup. Gently stir to cover biscuits

Cook on high for at least 1 hour. I usually do an hour, then lower the crockpot to low for 30 minutes to 1 hour, until the biscuits are completely cooked through .

 

 

 

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