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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crockpot Chicken and Dumplings Recipe

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This recipe for Crockpot Chicken and Dumplings is from Gholson 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds boneless skinless chicken breasts
1 sweet onion diced
1 clove garlic minced
2 cans (10 ounces each) cream of chicken soup
3 cups chicken broth
1 teaspoon poultry seasoning
1 teaspoon dried parsley
1 teaspoon cracked black pepper
1 package 8-count refrigerated biscuit dough
Directions:
Directions:
Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
Cover and cook on high for 3 hours or low for 6 hours.
When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
Serve immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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