Friday, February 12, 2016

CrockPot Chicken 'n' Dumplings

Warm up during this cold snap with a steamy bowl of old-fashioned Chicken "n" Dumplings.  It really doesn't get any easier to make this tasty comfort food.  


1 can condensed cream of chicken soup
1 can condensed cream of celery soup
3-1/2 cups low-sodium chicken broth
1 medium onion, chopped
1 cup shredded carrots
3 boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. unsalted butter
1 can Pillsbury Crescent Roll Sheet
Chopped fresh parsley
Additional freshly ground black pepper


Spray 6 quart slow cooker with cooking spray.  In slow cooker, mix both soups, broth and onion and carrots.  Arrange chicken in slow cooker.  Sprinkle with salt and pepper and dot with butter.

Cover, cook on LOW setting for 5-1/2 hours.  Uncover, shred chicken using two forks and return chicken to slow cooker.

On work surface, unroll crescent roll dough.  Cut into 1" x 3" strips.  Place strips in stew, pressing gently with back of spoon to submerge into liquid.  Cover and cook on HIGH an additional 30 minutes or until dumpling are cooked through.  Sprinkle with addition pepper.

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