Chicken and Dumplings
CATEGORIES
INGREDIENTS
  • 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 didn’t have sage so I used poultry seasoning)
  • s&p to taste
  • 7 1/2 ounces Pillsbury Buttermilk Biscuits
  • 2 tbs cornstarch
DIRECTIONS
  1. Combine all ingredients, except biscuits & cornstarch, in crockpot. Cover; cook on low for 5 to 6 hours.
  2. 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.
  3. 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!