Friday, January 13, 2012

for Kim

A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening.  This recipe was super easy and delicious; even my picky five-year-old loved it!  I just wish that the photo had turned out better.  That is the unfortunate part of cooking after the time change: by the time we sit down to dinner it is already dark which means it is nearly impossible to get a good photo.  :(

Slow-Cooker Chicken and Dumplings
adapted from Bubble Crumb

1lb of Boneless Skinless Chicken Breasts (3-5)
2 Tablespoons Unsalted Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits

Place chicken in crock pot and top with butter.  Add cream of chicken soup, chicken broth and diced onions.  Cook on High for 4-6 hours.

Remove chicken from crock pot and use a fork to shred.  Return chicken to the crock pot.  Cut each uncooked biscuit into 9 pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Serve hot.

Makes about 6-8 servings.

I got this from Pinterest
but instead of all that onion I only put in 2 tablespoon of dried chopped onion, it tasted amazing :)

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