Friday, October 21, 2011

CROCK POT CHICKEN AND DUMPLINGS


















4 boneless/skinless chicken breasts
2 tablespoons of butter
1 can of cream of chicken soup
1 can of cream of celery soup
4 cups of chicken broth
1 onion, finely diced
1 cup celery, diced
1 cup carrots, diced
1 teaspoon chicken boullion seasoning or 1 cube
pepper
(10 oz) package of refrigerated biscuit dough, tear biscuits into quarters


Combine all ingredients in the crockpot except biscuits.  Cover and cook on LOW for 7 to 8 hours.
Use a fork to shred chicken. Add torn up biscuits and cook an additional hour and a half to 2 hours.

Recipe from crockpotgirls.com

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