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Friday, February 10, 2012

Chicken and Dumplings

I've been doing a lot of crockpot meals lately - they're so much easier to throw together and have ready in time rather than fighting the clock (and the kiddos) for a decent meal. Everyone eats this one (well, Luke picks at it and takes a few reluctant bites), so we do it every once in awhile. The sodium content has to be out of control, but it's a good way to sneak in some vegetables and I admit I love the mushy biscuits!

Chicken and Dumplings
3 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) cans condensed cream of mushroom soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
1 can mixed veggies
1 can chicken broth

  1. Place the chicken, butter, soups, veggies and onion in a slow cooker. (It will look VERY liquidy, but that's what you want.)
  2. Cover, and cook for 5 to 6 hours on High or 10 hours on Low.
  3. About 2 hours before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

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