Easy Crockpot Chicken and Dumplings
You will need:
- 4 skinless, boneless chicken breasts
- 2 tablespoons of butter
- 2 cans of condensed cream of chicken soup
- 1 package of Birds Eye pepper stir-fry (you can use fresh vegitables if you have them handy)
- 1 can of corn
- 1 package of refrigerated biscuit dough, cut into 1 inch pieces
Prep time: 10 minutes
Cook Time: 6 hours
Place the chicken, butter, soup, and vegetables into the crockpot. Fill the crockpot with enough water or chicken stock to cover ingredients, approximately 2 cups (I had some chicken stock so I used that instead of water.) Cover and cook on high for 5-6 hours. About 30 minutes before you plan to serve, add the biscuit dough and cook until it is no longer raw. I found it useful to occasionally stir after I added the dough to keep it all from sticking together.
Then all there is to do is serve and enjoy by itself or, like us, with a side of warm biscuits.