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Easy Crock Pot Chicken & Dumplings
Prep time 10 mins; Cook time 5 hours
- 1 32 oz container chicken broth
- 1 10.5 oz can cream of chicken soup with herbs
- 1 cup diced onion
- 1 cup diced celery
- 3-4 frozen chicken breasts
- 1-2 tsp garlic salt
- 1/2 tsp black pepper
- 1 cup frozen peas and carrots optional
- 1/2 cup Gold Medal all purpose flour
- 1 16 oz tube refrigerated Pillsbury Grands Refrigerated Biscuits
- Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
- Add frozen chicken breasts into crock pot and season with garlic salt and pepper.
- Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
- Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using.
- Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.
- Put 1/2 cup flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.
- Drop the coated biscuits (one by one into the slow cooker.) Doing this one at a time will keep them from sticking together when you drop them in. The flour is also going to help thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)
- Cover and cook on high for about 1 to 1 1/2 hours. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.
- Give it all a gentle stir. Sprinkle with some dried parsley (optional.) Then serve.