Monday, January 12, 2015

recipe: crockpot chicken and dumplings

This recipe is sooooo good! I haven't quite mastered preventing the biscuit from turning doughy, but it's still really good :) I love recipes where you just put everything in the crackpot and you're done. So to recap, super easy recipe that tastes amazing. Win-win. 

What you need:
2 boneless, skinless chicken breasts
2 Tbsp. butter
2  (10.5 oz.) cans cream of chicken soup
1 (14.5 oz) can chicken broth
1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion - didn't use either in my recipe
1 Tbsp. dried parsley
4 Grands flaky refrigerator biscuits

What to do:
Disclaimer: I did things a little differently because I used a rotisserie chicken that was already cooked - waited for it to cool and then shredded it (such a time saver!). Put everything except the biscuits into the crockpot. Cook on low for about an hour and a half. Add the biscuits (cut into nine pieces) and cook on high for an hour. 

You can read the full recipe here.

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