Wednesday, August 20, 2014

Slow Cooker Chicken and Dumplings

· 1 pound boneless, skinless chicken breasts
· 1 (10-ounce) cans cream of chicken soup
· 1 (10-ounce) can cream of mushroom soup
· 1 can chicken broth
· 2 teaspoons pepper
· 1 (16-ounce) can of grand-size refrigerated biscuits

1. Place uncooked chicken in the bottom of the slow cooker. Top cans of soup. Add chicken broth to cover the chicken and soups. If it doesn’t cover, add a little water. Sprinkle with pepper.
2. Cover and cook for 6-7 hours on low or 3-4 hours on high. Remove lid and shred chicken in the slow cooker using two forks.
3. Take the uncooked biscuits and quarter each one. Add the biscuit pieces to the slow cooker, pushing them down into chicken mixture a little. Cover and continue to let the biscuits cook about 1 hour on high setting of slow cooker.
4. Ladle into bowls and serve.

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