EASY CROCKPOT CHICKEN & DUMPLINGS WITH BISCUITS

EASY CROCKPOT CHICKEN & DUMPLINGS WITH BISCUITS

This simple and tasty chicken and dumplings with canned cookies is a favorite family. A rich creamy sauce with chopped tender chicken - a winning combination even before adding dumplings. Using cream of chicken soup and canned cookies makes this delicious dinner so easy to prepare that it looks like I'm a great cook with little or no effort.

Ingredients

5 boneless chicken breasts

2 tablespoons softened butter

21 oz cream of chicken soup

1 ½ cup chicken stock plus extra thinning

1 onion, diced

6 refrigerators, from a can

1 tablespoon parsley

salt and pepper to taste, if necessary

Instructions

1. Spray a non-stick sprinkler onto a large slow cooker. Put the chicken on the bottom of the pan.
2. In a medium bowl, combine oil, soup, broth, onion and parsley. Water the chicken.
3. Cover and cook at high temperature for 4-6 hours.
4. After the cooking time has passed, turn off the multicooker and divide the chicken into pieces with a fork. Using a sharp knife or kitchen scissors, cut each cookie into 9 pieces.
5. Stir the cookie slices in a hot chicken mixture.
6. Turn the pot to maximum and continue cooking for 30 minutes. If your mixture is too thick when you add cookies, add 1/2 to 1 cup of hot chicken stock or water to dilute the mixture.
7. Add salt and pepper to taste, if necessary.
8. Serve hot with seasoned parsley.

Notes

• You can give this dish an extra color by adding 12 ounces. fresh or frozen vegetables at the beginning (e.g. peas and carrots).
• If you like the extra flavor, add poultry seasoning at the beginning as desired.

This articleis adapted from this site.