Saturday, November 19, 2011

Chicken and Dumplings in the Crock Pot

With Oley and I's schedules we rarely if ever eat dinner anymore, but it's Thanksgiving Break!!! That means I will be able to pull something together for dinner, and take him some at work.


4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup (you can also alternate 1 can of cream of mushroom here if you would like)
1 can chicken broth
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into small pieces (otherwise will take awhile to cook)
2 cans of mixed veggies, drained
1 tsp cumin
1 tsp parsley
1 tsp poultry seasoning
1 tsp seasoned salt and pepper


Place all ingredients except biscuits in the crock pot.

Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
If there is still to much liquid in the pot, add some flour and it will thicken the sauce.

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