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Nepas OTBS #242
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Using up the chicken in the freezer before we leave.
Cheater slow cooker chicken and dumplings. Recipe below.
Chicken broth, cream of chick, onions, celery and diced carrots, SnP
Stir to combine
I'm using Tyson oven roasted cubed chicken.
Cover on low 4-6 hrs. (might be sooner)
Ingredients
1 (32 oz) container chicken broth
1 (10.5 oz) can cream of chicken soup with herbs
1 cup diced onion..........I used already diced combined onions,celery and carrots from publix.
1 cup diced celery
3-4 frozen chicken breasts
1-2 teaspoon garlic salt
½ teaspoon black pepper
1 cup frozen peas and carrotsoptional
½ cup all purpose flour
1 (16 oz) tube refrigerated Pillsbury Grands Refrigerated Biscuits
Instructions
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 ½ 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.) 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 ½ 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.
BBL
Cheater slow cooker chicken and dumplings. Recipe below.
Chicken broth, cream of chick, onions, celery and diced carrots, SnP
Stir to combine
I'm using Tyson oven roasted cubed chicken.
Cover on low 4-6 hrs. (might be sooner)
Ingredients
1 (32 oz) container chicken broth
1 (10.5 oz) can cream of chicken soup with herbs
1 cup diced onion..........I used already diced combined onions,celery and carrots from publix.
1 cup diced celery
3-4 frozen chicken breasts
1-2 teaspoon garlic salt
½ teaspoon black pepper
1 cup frozen peas and carrotsoptional
½ cup all purpose flour
1 (16 oz) tube refrigerated Pillsbury Grands Refrigerated Biscuits
Instructions
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 ½ 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.) 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 ½ 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.
BBL
