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Recipe: Easy Chicken and Dumplings


This recipe for Chicken and Dumplings is so easy it practically makes it by itself…. Well actually.. it does! This is a slow cooker recipe… hardly any prep… just put the ingredients into the slow cooker.. and turn it on… now you can’t get any easier than that.

TIPS

The recipe calls for 2 cans of Cream of Chicken Soup.. you can use .. regular or 98% fat free… whichever you prefer… you can also use Cream of Chicken Mushroom Soup or substitute one of the cans with Cream of Mushroom Soup…

The recipe calls for 1-2 cans of refrigerated biscuits.. depending on how large your slow cooker is.. will depend on whether you use 1 or 2 cans… Mine is quite large and I just fit 2 cans of biscuits.. most slow cookers will handle only 1 can of biscuits.

This recipe will serve four.

This is truly one of the easiest recipes you can make… and fool proof!






Recipe: Easy Chicken and Dumplings

All you need:

3-4 large boneless chicken breasts (about 2 pounds)
2 cans of Cream of Chicken Soup (see TIPS)
1 medium onion, finely diced
8 oz. fresh mushrooms, sliced
1 large russet potato, peeled and diced (large dice)
1 ½ cups chicken broth
1 teaspoon dried thyme
½ teaspoon paprika
1 bag Birds Eye Mixed Vegetables
1-2 cans (7.5 oz each) Pillsbury Buttermilk Biscuits

All you have to do:

In a small bowl mix the soup and dried thyme and paprika.

Put all ingredients except the biscuits into a slow cooker. Set it on high and cook for 4 hours.

Turn the setting down to low. Separate the biscuits and lay them over the top… replace the lid and continue to cook for another 2 hours.

Serve in bowls.



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