Saturday, May 18, 2013

Crockpot Chicken & Dumplings


4-6 boneless skinless chicken breasts & thighs
2 tablespoons butter
2 cans cream of chicken soup
1 can chicken broth
1 medium onion diced
1 tablespoon dried parsley
1 10oz can refrigerated biscuits, cut into quarters
2 cups frozen peas, thawed


Spray crockpot with nonstick cooking spray. Place chicken in bottom of crockpot. Place butter over chicken. Pour cream of chicken soup and broth in. Sprinkle onion and parsley. Cook on high 4-6 hours until chicken is cooked through and sauce is boiling. Place biscuit dough on top and cook for 1 hour more until biscuits are cooked through. Serve.

My family loves this easy crockpot meal and we have it at least once or twice a month. I usually put frozen chicken in and a couple chicken bouillon cubes instead of the broth since the frozen chicken creates its own water. I also use my homemade cream of chicken soup mix instead of the canned stuff.

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