Saturday, November 3, 2012

In the Kitchen: Crockpot chicken and dumplings

Warning - I'm a picky dumpling eater.  I'm also a picky chicken eater - I don't like dark meat and I don't care for bone-in chicken.

This recipe must be super popular right now.  Jenny posted it Monday and it reminded me that I had saved it from a few weeks ago when TiffanyD posted it.  Two southern girls raving about a shortcut dumpling recipe, this I have to try. 

It is very simple and with the disgusting weather we've had the past few days it felt appropriate for some country comfort food.  I really liked it and I will make it again especially because R loved it more than his grandmothers.

1 package of boneless, skinless, chicken breasts
3 cans condensed cream of chicken soup ( I used campbells 99% fat free)
1 can chicken broth (I used swanson brand fat free, 33% reduced sodium)
1/2 can of water
1 tablespoon parsley flakes
1 small onion chopped
pepper  ( I didn't add salt while it was cooking because I wanted to taste it first)
1 can refrigerator biscuits (not the flaky kind)  (I used Pillsbury Grands Homestyle that serve 8)

All the ingredients except the biscuits go into a crock pot on a high setting for 5 hours.  Take the chicken out and shred it and put it back in the crock pot.  Cut the biscuits into pieces and place into crock pot (if you seperate the biscuits then divide each biscuit into fourths).  Cook for another 40 minutes.

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