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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings is from Lora's 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:  
Chicken Soup:
2-3 bonless, skinless chicken breasts
1/2 c onion, chopped (1/2 med. onion)
1/2 c frozen peas
1/4 c carrot, grated
2 T fresh parsley, chopped
2 T butter
14 oz. chicken broth
20-oz. condensed cream of chicken soup (2 cans)
1 T salt or to taste
1 T pepper or to taste

Biscuits: (or you can use canned biscuit dough)
2 c flour
2 T baking powder
1 T salt
1 c milk
Directions:
Directions:
Add add ingredients to 6-qt. slow cooker and mix well. Cook on low 7 hours.
Shred chicken with 2 forks in slow cooker
Drop spoonfuls of biscuit batter into the soup.
Replace lid slightly tilted.
Set slow cooker to high and cook another 30 minutes until dumplings are cooked through.

Biscuit batter:
Mix all dry ingredients. Slowly add warm milk until mixture has a doughy consistency that can be dropped from a spoon.

 

 

 

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