CROCKPOT CHICKEN AND DUMPLINGS

Chicken and Dumplings are probably the ultimate comfort food.  Tender juicy shredded chicken and soft dumplings in a rich creamy brothy gravy.

This recipe uses a few little short cuts to make it really quick and easy to put together.  I love the addition of frozen veggies for color,  flavor and some extra nutrients.

Easy,  creamy chicken and dumplings made from refrigerator biscuits,  slow cooked to comfort-food perfection.

YOU’LL NEED:

»4 Boneless skinless chicken breast.
»1 Can chicken broth.
»2 Cans cream of chicken.
»Sliced carrots.
»Sliced celery.
»1/2 Can peas.
»1/2 Onion.
»Crumbled bacon.
»Parsley.
»Garlic powder.
»Salt and pepper.
»1 Can flaky biscuits.

HOW TO MAKE:

1-Place chicken breasts in bottom of crockpot.
2-Pour chicken broth and both cream of chickens over it.
3-Add in carrots, celery and onion. How much ever you prefer.
4-Add in garlic powder, salt and pepper, and parsley flakes over it, how much ever you prefer.
5-Cook on high for 3 hrs.
6-Remove chicken and shred. Add the chicken back in with some crumbled bacon, and the peas, stir together.
7-Break up the flaky biscuits, uncooked ,and put in the crockpot. I break each roll in about 3 parts and just place them on top.
8-Remain cooking for another hr. or so on high or until done. Enjoy!

Prep: 15 mins | Cook: 6 hrs 30 mins
Entire recipe makes 6 servings
Serving size is 1 dumpling with 1/6th of soup
Each serving = 8 Points Plus
PER SERVING: 321 calories | 5g fat | 43g carbohydrates | 21g protein | 3.5g fiber

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