Tuesday, February 1, 2011

Crockpot Chicken Dumplings

A sorority sister of mine posted this on her blog, & it seemed like the perfect recipe to save for a later date.

I made a few modifications to my tasting... Enjoy!

crockpot chicken dumplings:

4 chicken breast, defrosted, cut into pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 'can' of milk (just used an empty can from one of the above to measure)
spices (I used salt & pepper, ground cumin)
chopped carrots
chopped celery
corn (I used canned niblets - no added cream or seasoning)
1 can of biscuits, cut into pieces

combine chicken, soups & spices in crockpot, cook on low for 6 hrs (or high for 3!)

add veggies & biscuit pieces, cook on low 1.5 hours (if you want to do high, pre-steam carrots & cook on high 45 minutes)

*when you add the biscuits & veggies, be sure to stir every 15 minutes to keep the biscuits from burning
serve when you like the consistency of the mixture, texture of both veggies & dumplings, chicken will be cooked!

serving idea: bread bowls.
so yummy for a cold night. great the next day too.

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