Slow Cooker Chicken and Dumplings |
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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 6 |
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My own distillation of several other recipes. Suits my own taste, hope it suits yours. Great wintertime meal. Ingredients:
1 lb boneless skinless chicken thighs, frozen |
1 (10 3/4 ounce) can cream of chicken soup, low-sodium if available |
1 (10 3/4 ounce) can cream of mushroom soup, low-sodium if available |
1 (15 ounce) can fat-free chicken broth, low-sodium if available |
1 onion, finely diced |
1 tablespoon minced garlic |
salt, to taste |
fresh ground black pepper, to taste |
10 ounces frozen mixed vegetables |
1 (10 ounce) can refrigerated biscuit dough, pillsbury grands buttermilk preferred |
Directions:
1. Place everything except the biscuit dough into the slow cooker, and add enough water to almost cover.
2. Place the lid on the pot and cook 4 hours on high or 8 hours on low. Remove chicken from pot, shred and return to pot. If sauce seems thin, stir 1 tbsp flour into 2 tbsp cold water and stir into sauce; turn heat up to high while preparing biscuits.
3. Roll each biscuit out to about 3 diameter and cut each biscuit into 9 pieces. Layer biscuit pieces over the stew and cook another 1 hour on high.
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