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In my mind, there really is nothing more comforting than a big bowl of chicken and dumplings. Honestly, any version of chicken and dumplings is totally fine with me. I love it all. I love the old-fashioned flat dumplings in a thick broth, I love the big, fluffy dumpling balls in a thinner broth and I love the dumplings made with canned biscuits that are thick and heavy in a super thick broth. It is all good to me!
Ingredients
- 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 all purpose flour
- 1 16 oz tube refrigerated Pillsbury Grands Refrigerated Biscuits
Instructions
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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.)
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Add frozen chicken breasts into crock pot and season with garlic salt and pepper.
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Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
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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.
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Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.
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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.
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source http://www.toprecipespedia.com/2018/11/crock-pot-chicken-and-dumplings.html
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