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Easy Crock-Pot Chicken and Dumplings Recipe

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This recipe for Easy Crock-Pot Chicken and Dumplings is from Kathy'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:  
3-4 pounds boneless chicken
2 tablespoons Lake Shore Drive seasoning
1 tablespoon toasted granulated onion - 1 tablespoon of dried granulated onion = 1 medium fresh onion.
2 teaspoons toasted granulated garlic - 1/8 teaspoon of granulated garlic is equal to one medium-sized garlic clove, and a 1/2 tablespoon is about equal to one whole bulb.
1 can cream of celery soup
1 can cream of chicken soup
32 ounces chicken stock (one box)
1 can peas
1 can carrots
1 can Pillsbury (or other) ready buttermilk biscuits
Directions:
Directions:
Add chicken, both cans of soup, stock, and seasonings to crock pot.
Cook on high for 4 and 1/2 hours.

Remove and shred the chicken, and put it back along with the peas and carrots. Stir well.

Separate the layers of biscuits, flatten each by at least 50% (more is fine), cut them into about 12 small pieces each and add those to your crock pot.
Stir well so that the dumplings don't clump, which they'll try to do anyway so be ready to break them up a bit!

Cook for one more hour, then salt and pepper to taste.

 

 

 

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