Tuesday, February 21, 2017

Rec: Crockpot Chicken & Dumplings

4 boneless skinless chicken breasts, cut in small chunks
2 cans cream of chicken soup
1/2 cup onion, finely diced
2 cups of water
1 chicken bouillon cube
2 carrots, peeled and sliced
2 stalks of celery, chopped
salt and pepper to taste
2 10 oz pkg refrigerated biscuits
2 tablespoons flour
1/2 cup heavy cream

Combine all ingredients, except biscuits, flour and cream
into crockpot. Cook on LOW 5 to 7 hours. 30 minutes
before serving, mix flour and cream together and add
to crockpot. Tear biscuit dough into 1 inch pieces (or cut
into fourths) and add to crockpot. Stir gently, cook on
HIGH for another 30 minutes or until biscuits are
fluffed up and cooked through.

Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

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