Saturday, July 25, 2020

Chicken & Dumplings | Crock-pot

4 boneless skinless chicken breasts (I sometimes use a one lb package)
1 can of chicken broth.
2 cans cream of chicken.
1 cup sliced carrots.
1 cup sliced celery.
1 cup of peas I prefer frozen)
½ onion.
Crumbled turkey bacon.
1 tsp parsley.
1 tsp garlic powder.
Salt and pepper to taste
A can of flaky biscuits.

Put the carrots, celery, and onion  in a crock-pot (I add about 1 cup each)

Put  the chicken breast on top of that.

Combine the soup & broth, Stir in garlic powder, salt, pepper, and parsley flakes

Pour the soup/seasonings over the chicken

Cook on high for 3 hours.

Remove  the chicken and shred it using a fork. Place it back in the crock-pot..

Add the crumbled bacon and peas. Mix to combine.

Now, break up the uncooked flaky biscuits and add to the crockpot.

Cook for another hour on high until done.

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