I got this recipe from one of my nurses...it's fantastic comfort food! Feel free to substitute low sodium chicken stock and "healthy request" Campbell's cream of chicken soup for a very healthy meal. This makes a crockpot full for those that love to freeze meals, or for leftovers the next day .
Chicken & Dumplings
6 boneless skinless chicken breasts, cut into chunks
4 large carrots, peeled and chopped
2 stalks of celery, chopped
1 onion, chopped
2 cans cream of chicken soup
1 48oz. box of chicken stock
1 tube Grands biscuits, cut into chunks
Put chopped carrots, celery, and onions in the bottom of your crockpot. Put chicken chunks on top of the veggies. Pour soup and chicken stock over everything, and cook for 8 hours on low or 4 hours on high. For the last 30-45 minutes, set the crockpot to high and add the biscuit chunks. Stir dumplings around and serve in bowls.
I made this & we loved it! Two changes: 1. I added a rotisserie chicken, & it was great! 2. I added a pkg. of instant mashed potatoes to thicken it up a bit. Turned out fabulous; thanks, Kim!
ReplyDelete