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SLOW COOKER CHICKEN AND DUMPLINGS RECIPE

Chicken- I like to use the pre-cooked Rotisserie chicken from Sam’s or the grocery store. FULL of flavor! OR

4 skinless, boneless chicken breast halves, cooked

2 T butter 


1 can of cream of mushroom soup

1 can of cream of chicken

1 onion, chopped

Add seasoning to your taste. I use: cumin, parsley, poultry seasoning, seasoned salt and pepper


1 can of low sodium/low fat chicken broth (or water)

If you choose, you can add 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery) I use ½ of a 16 oz. pkg. of frozen mixed veggies + ¾ c. water
Last, 1 can of LAYERED, (like Hungry Jack flaky) biscuits, quartered.

Place everything but the biscuits into the crock pot. Cover and cook for approximately 4 hours on LOW. About 45 min to an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. This is a thick mixture which resembles a crust less potpie. Enjoy.

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