Slow Cooker Chicken and Dumplings
Serves 4
The Stuff you need:
- 4-6, boneless chicken breast halves (may use frozen if you want)
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (14 ounce) can low sodium chicken broth
- 1 onion, finely diced
- 4 cloves garlic chopped
- 3 stalks celery chopped
- salt, pepper, dried parsley, garlic powder, and onion powder to taste
- 1 bag frozen mixed veggies, (peas carrots corn)- thawed
- 1 package refrigerated biscuit dough, torn into pieces
- Pillsbury’s Grands Homestyle Buttermilk biscuits work really well
What to do with the Stuff
- Place the chicken, butter, soup,broth, and garlic and onion in a slow cooker
- Cover, and cook for 6 hours on low
- Shred chicken breasts, return to cooker
- About 90 minutes before serving, add torn biscuit dough in the slow cooker
- Make sure you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken
- Add mixed veggies
- Turn cooker onto high for remaining time
- Cook covered for 90-120 minutes, until dough is done
The Culinary Goddess 