Crock Pot Chicken and Dumplings |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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This is an easy and tasty Feingold approved recipe. My kids love helping with the dumplings. Ingredients:
4 boneless skinless chicken breasts, cut in small chunks |
2 (8 ounce) cans cream of chicken soup |
1/2 medium onion, finely diced |
2 cups water |
1 chicken bouillon cube |
2 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup butter, cold |
1/2 cup milk |
Directions:
1. Combine all soup ingredients in slow cooker. Cover and cook on low for 4-6 hours.
2. An hour before serving, turn crock to high and make dumplings.
3. Cut (combine with a pastry cutter or 2 knives or a fork) butter into sifted flour, salt, and baking powder. Stir milk in only until blended.
4. Drop by spoonfuls into your slow cooker; stirring gently so dumplings don't stick together.
5. Cover and cook on HIGH for an additional 40 minutes or until biscuits are fluffed up and cooked through.
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