Slow Cooked Chicken and Dumplings
4[or 5] boneless skinless chicken breasts
1 can(s)10 3/4 oz. cream of chicken with herbs soup
1 can(s)10 3/4 oz. cream of celery soup
2 1/2 cchicken broth
8frozen biscuits thawed [recommend: grands! southern style]
1/4 cfinely minced onion
3 Tbspmelted margarine/butter
1 tspdried parsley flakes
1 tsppoultry seasoning
1/8 tspdried thyme
1/8 tspdried tarragon
·salt & pepper to taste
How to Make Slow Cooked Chicken and Dumplings
- Spray the inside of your slow cooker with cooking spray and set it on the Low setting. Cut the chicken breasts once through the middle, then into chunks and place into the bottom of your slow cooker. In a mixing bowl, mix together the soups, broth, melted margarine, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on Low for 5 hours.
After 5 hours, remove the lid, stir and increase the temperature to the High setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours. Yield: 6 servings
If you'd like to add veggies:
In a stove top pan, saute 1/2 cup each of chopped celery and onion with one cup of carrots in vegetable oil until golden. Season with salt and pepper to taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve hot.
- Cooks note:
I prefer to add the vegetables at the end of cooking, so, the chicken and dumplings won't get lost in the flavor of the vegetables. You can skip this optional step and enjoy vegetables on the side if you wish.