Thursday, September 1, 2011

Crockpot Chicken and Dumplings

Today was day 2 of school, so it is a crockpot meal day!  I just found a new site, Crock Pot Girls, and they have several recipes as well as tips and tricks to crockpot cooking.  It's a new site, but they are quickly getting things together and it is already looking great.

Tonight we had Easy Chicken and Dumplings.  I changed it up a bit because I used what I already had in the house, so this is how I did it.

4  FROZEN chicken breasts
2 cans cream of mushroom soup
2 cups chicken broth
2 cups milk
clove of garlic (pressed)
1 can Grand Jr. Layers biscuits

Here is the recipe:
In your crockpot put 4 boneless skinless chicken breasts FROZEN.  Pour 2 cans of cream of mushroom soup, 2 cups of milk and 2 cups of chicken broth over the chicken.  Add garlic.
Cook on low for 7-8 hours.
Take out the chicken and pull apart (will be really tender and will come right apart.)
Put chicken back in and add 1 can of refridgerator biscuits and cut into halves.  Drop in one by one into the chicken mix and ‘dunk’ it to make sure it gets covered. Cook for another 30 mins to an hour on HIGH.
Dish out & enjoy.

I think next time I will use less liquid.  The gravy was a little more soupy.  Although that worked out best for Julia because she was able to grab the chicken pieces out without a lot of gravy covering it up.

And I, of course, forgot to take a picture because I was hungry and just wanted to eat!

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