Chicken and Dumplings
1 1/2 pound Boneless skinless chicken breasts -- cubed
2 cans 98% fat free Cream of Chicken Soup
1 Onion- diced
2 1/2 cups Water (2 soup cans)
2 chicken bouillon cubes
1 pound red potatoes -wedged
1/2 pound carrots - sliced thick
2 stalk celery-sliced thick
1/4-1/2 tsp sage (I didnÃ¢â‚¬â„¢t have sage so I used poultry seasoning)
s&p to taste
7 1/2 ounces Pillsbury Buttermilk Biscuits
2 tbs cornstarch
Combine all ingredients, except biscuits & cornstarch, in crockpot. Cover; cook on low for 5 to 6 hours.
30 minutes before serving mix cornstarch with 1/3 cup water and whisk into crockpot. Tear each biscuit into 4 pieces. Add to crock pot mixture; stir gently. Turn crockpot setting to High. Cook for an additional 30 minutes or until biscuits are fluffed up and cooked through to the center.
I stole this from the nest cooking board and wanted to save it! If you want credit let me know and I'll put your name on it!