Thursday, April 12, 2012

Slow Cooker Chicken and Dumplings

Pretty much whenever I see "slow cooker" I am all over it. That so captures my lifestyle right now. I love love love slow cooker meals. I found this recipe at but I adapted it...a lot. And then when Jason said, "Can you keep that recipe?" I knew I had found not only a success but a new family staple. This was RIDICULOUSLY easy and so delicious.

4 thin chicken breasts
2 cans cream of chicken soup
4 T butter
3 T minced onions
1/2 t cumin
1 t parsley
Dash of Mrs. Dash or season salt
Salt and pepper
4 c water plus 4 tsp bouillon chicken base (or just use chicken broth or water and real bouillons)
1 large can of refrigerator biscuits or two small cans

Place all ingredients except for biscuits in the crock pot on high. Cook for 5-6 hours. One hour before it time to eat cut up your biscuits with kitchen shears. Cook for an add'l hour. Break up chicken with fork (should shred effortlessly) and serve. I know it might seem too runny before adding biscuits...the biscuits will absorb a TON of the liquid. Some people on said they added veggies. Sky is the limit with the versatility with this recipe.


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