Slow Cooker Chicken and Dumplings

Thursday, August 20, 2009

Who can resist good old fashioned comfort food? I know I can't. I just love Chicken and Dumplings, especially the kind that doesn't take much effort to cook such as this one with refrigerated biscuits. Crock pot recipes make it so easy to fix something that others think you may have spent hours on the stove. You just throw in your favorite veggies and you have a nice dinner waiting for you when you get home.

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves, cut into 1 inch pieces
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 cups frozen peas and carrots
1 celery stalk, chopped
1 (10 ounce) packages refrigerated biscuit dough, flattened and cut into 8 pieces each biscuit
2 tbsp cornstarch mixed with 1/4 cup cold water

Place the chicken, butter, soup, onion, celery, peas and carrots in a slow cooker, and fill with 2 cans of water (using soup can) to cover.
Cover, and cook for 4 hours on High or 6 hours on low. Add cornstarch mixture and stir until thickened. Then flatten the biscuits and cut each biscuit into 8 pieces. Place the cut biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center for 30 minutes to an hour.

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