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- 3 lbs. Boneless Skinless Chicken Breasts, fresh or thawed
- 14.5 oz. Swanson Chicken Broth {1 can}
- 20 oz. Campbell’s Cream of Chicken Soup {two cans, 10 oz. each}
- 16.3 oz. Pillsbury Grand’s Biscuits {1 can}
- ¼ cup Cooked Bacon, crumbled {see tips for Perfect Crispy Bacon}
- ½ White Onion, chopped.
- ⅛ tsp. Garlic Powder
- ¼ tsp. Salt
- ¼ tsp. Pepper
Instructions
- Add Chicken to Crockpot
- Pour Chicken Broth, Cream of Chicken Soup, and Chopped Onions over Chicken, then sprinkle on Garlic Powder, Salt, and Pepper. Cover with lid.
- Cook on High for 3 hours or LOW for 6 hours, then remove chicken and shred with 2 forks.
- Remove biscuits from container, and cut each biscuit into 8
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pieces.
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source http://www.toprecipespedia.com/2019/01/crock-pot-chicken-and-dumplings-recipe.html
source https://nycmyfood.blogspot.com/2019/01/crock-pot-chicken-and-dumplings-recipe.html
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Visit for original link recipe 👩🍴🍳 >>>>>> http://thefrugalgirls.com/2015/02/crockpot-chicken-and-dumplings-recipe.html....
source http://www.toprecipespedia.com/2019/01/crock-pot-chicken-and-dumplings-recipe.html
source https://nycmyfood.blogspot.com/2019/01/crock-pot-chicken-and-dumplings-recipe.html
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