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Ingredients
- 4 cans of chicken broth or 2 32oz containers
- 4 boneless skinless chicken breasts
- 1-2 10 count cans of refrigerated biscuits
Instructions
- For this size recipe, I use the larger, oval Crockpot. Start by turning the Crockpot on high heat and pour in all 4 cans of the chicken broth.
- Cut the 4 boneless, skinless chicken breasts into small bit-size pieces.
- Put the chicken into the Crockpot and let it cook on high for 2 hours.
- Once the chicken is done, open the can of biscuits and tear each biscuit into 2 or 3 pieces (these are the dumplings) and add to the Crockpot.
- The biscuits will float on the top. Once there is a full layer on top, take the back of a large serving spoon and gently push all of the dumplings into the broth. This will coat each dumpling
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with the broth and keep them from sticking to each other.
Cook, covered and on high, for 30 minutes.
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source http://www.toprecipespedia.com/2019/01/crockpot-chicken-and-dumplings_22.html
source https://nycmyfood.blogspot.com/2019/01/crockpot-chicken-and-dumplings_21.html
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Visit for original link recipe 👩🍴🍳 >>>>>> https://www.isavea2z.com/crockpot-chicken-and-dumplings/........
source http://www.toprecipespedia.com/2019/01/crockpot-chicken-and-dumplings_22.html
source https://nycmyfood.blogspot.com/2019/01/crockpot-chicken-and-dumplings_21.html
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