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Monday, November 21, 2011

Crock Pot Chicken N Dumplings

The weather outside is pretty gloomy: cold, cloudy, I made Chicken N Dumplings for dinner last night.  Here's my recipe:
(I took the original from The Crockin' Girls, but made some changes so it would work for my family.)

Rotisserie Chicken (one of those ready-to-serve ones from the grocery store)
2 Chicken bullion cubes (low Sodium)
4 cups Chicken Broth (low Sodium)
1 can Cream of Chicken soup
1 large can of Grands biscuits (I've had good results with the Southern Style and Flaky biscuits)

'Pull' the chicken (white & dark meat) from the bones and remove the skin, and add it to the crock pot.
Pour in the chicken broth, cream of chicken soup and add both bullion cubes to the crock pot as well.  Mix.
Cut the biscuits into quarters and add to the top of the mixture.
Cover and cook on High for about 4 hours.
Press the biscuits into the liquid before serving.
(You can add vegetables to this if you wanted, just put a bag of frozen mixed vegetables (or any frozen veggies you want) in with the liquids.)

This is perfect for the Fall/Winter months!  ENJOY!


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