Crock Pot Chicken N' Dumplings |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 6 |
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The only way I will make chicken and dumplings, this is the easiest! You can also use those frozen flat dumplings instead of canned biscuits. Ingredients:
4 boneless skinless chicken breasts, cut in small chunks |
2 (10 ounce) cans condensed cream of chicken soup |
1/4 cup onion, finely diced |
1/2 cup baby carrots, cut into small chunks |
2 cups water |
2 (10 ounce) packages refrigerated biscuits |
1 chicken bouillon cube |
Directions:
1. Combine all ingredients, except biscuits, in slow cooker.
2. Cover and cook on low for 7 hours.
3. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently.
4. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.
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