Wednesday, November 23, 2011

Crockpot Chicken and Dumplings

I LOVE Cracker Barrel's Chicken & Dumplings. I have never tried to make something similar before because all the recipes seemed too complicated. Since I'm now obsessed with my crock pot, when I came across the recipe on my friend Erika's blog, I knew I had to make it ASAP!

It was delicious! And easy! How perfect is that? I served with some tasty Skillet Pepper Corn & fresh green beans. So filling & yummy on a chilly day. We had chilly days for about 2 weeks & now its back to 80 degrees. At least I have this recipe in my back pocket for when it does get cold again!

Crockpot Chicken & Dumplings
Makes enough for 4-6 adults
  • 3 chicken breasts
  • 2 T. butter
  • 2 cans cream of chicken soup (I used the "healthy" kind)
  • 1 1/2 cups chicken broth (or 1 can)
  • 1 small onion, diced
  • salt & pepper to taste
  • 1 can Pillsbury grands biscuits
Put a crockpot liner in your crockpot. This things are amazing & save tons of time on cleanup, especially if you have an ancient crockpot that doesn't have a removable bowl like I do! Place chicken inside. Add butter, soups, broth, onion and salt & pepper. Cook on low for 8 hours or high for 5-6 hours. 

Pull chicken out and shred with 2 forks. Return chicken to pot. Cut up biscuits into small pieces and add to pot. Cook additional 30 minutes on high. You can add more chicken broth if it looks too thick.

Serve with your favorite sides & enjoy!

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