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EASY CROCKPOT CHICKEN & DUMPLINGS WITH BISCUITS


EASY CROCKPOT CHICKEN & DUMPLINGS WITH BISCUITS

This simple and tasty chicken and dumplings with canned cookies is a favorite family. A rich creamy sauce with chopped tender chicken - a winning combination even before adding dumplings. Using cream of chicken soup and canned cookies makes this delicious dinner so easy to prepare that it looks like I'm a great cook with little or no effort.

Ingredients

5 boneless chicken breasts
2 tablespoons softened butter
21 oz cream of chicken soup
1 ½ cup chicken stock plus extra thinning
1 onion, diced
6 refrigerators, from a can
1 tablespoon parsley
salt and pepper to taste, if necessary

Instructions

  1. Spray a non-stick sprinkler onto a large slow cooker. Put the chicken on the bottom of the pan.
  2. In a medium bowl, combine oil, soup, broth, onion and parsley. Water the chicken.
  3. Cover and cook at high temperature for 4-6 hours.
  4. After the cooking time has passed, turn off the multicooker and divide the chicken into pieces with a fork. Using a sharp knife or kitchen scissors, cut each cookie into 9 pieces.
  5. Stir the cookie slices in a hot chicken mixture.
  6. Turn the pot to maximum and continue cooking for 30 minutes. If your mixture is too thick when you add cookies, add 1/2 to 1 cup of hot chicken stock or water to dilute the mixture.
  7. Add salt and pepper to taste, if necessary.
  8. Serve hot with seasoned parsley.

Notes

  • You can give this dish an extra color by adding 12 ounces. fresh or frozen vegetables at the beginning (e.g. peas and carrots).
  • If you like the extra flavor, add poultry seasoning at the beginning as desired.


This articleis adapted from this site.
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