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)
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.