Crockpot Chicken and Dumplings2020-03-15
- Cuisine: American, Appalachian, Country, Northern Appalachian, Southern Appalachian
- Course: Dinner
- Add to favorites
Average Member Rating
(0 / 5)
0 People rated this recipe
This recipe uses the can of biscuit method for the dumplings. Yeah, it doesn’t take near as long to make if you are rushed for time. This gives a unique flavor that can only be expressed through taste. Toss the ingredients in the Crock and go about your day.
What do you Think?
Now I for one enjoy me some scratch dumplings. But I can’t argue with the time you save and them kids are just gonna scarf it down anyway. Lol, Give this recipe a try and let me know what you would do different.
- 4 boneless skinless chicken breast
- 1 can chicken broth
- 2 cans cream of chicken
- sliced carrots
- sliced celery
- 1/2 can peas
- 1/2 onion
- crumbled bacon
- garlic powder
- salt and pepper
- 1 can flaky biscuits
Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done.