I make this at least twice a month because it’s so easy. The only thing left to clean is your crockpot. It might not be the healthiest thing in the world, but really, what isn’t bad for us nowadays?
I also serve this on top of instant mashed potatoes which take a whopping 2 minutes to make. I never use the biscuit “dumplings” because I don’t like them. I also use Campbell’s Cream Of Chicken with Herbs soup.
Slow Cooker Chicken and Dumplings
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 1/2 c. baby carrots
- 1 stalk of celery, chopped
- 1/2 c. frozen peas
- 1 package refrigerated biscuit dough, torn into pieces
Directions
- Place everything except the refrigerated biscuits in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About an hour before serving, place the torn biscuit dough in the slow cooker on top of the chicken mixture. Cook until the dough is no longer raw in the center.
Gracelin
1
A simple and intlelgeint point, well made. Thanks!
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