Thursday, December 01, 2011

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings


  • 4 boneless, skinless chicken breasts seasoned with garlic powder, onion powder and pepper
  • 2 tablespoons butter
  • 2 cans condensed cream of chicken soup
  • 1 can of corn
  • 1 can of green beans
  • 1 package refrigerated biscuit dough (torn in pieces)
  • chicken broth (or water) to cover


1. Place chicken, butter, soup and veggies in slow cooker.

2. Fill slow cooker with enough chicken broth or water to cover mixture.  I use about 1/2 to 2/3 a carton
    of chicken broth.

3.  Cook on low for 7 hours.  Shred chicken.  Then tear up biscuit dough and place in slow cooker.  Cook
     another hour or until dough is no longer raw in the center.

*** I use reduced sodium products whenever possible.  I also add seasoning to taste when needed.

***Cooked turkey can replace chicken.  Perfect way to use up holiday leftovers.

The whole family enjoyed this.  Comfort food at its best on a cold rainy (or snowy) day.

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