Crockpot Chicken and Dumplings
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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♥♥ENJOY ENJOY!♥♥
