This week I am sharing another great comfort food...chicken and dumplings! This is an EASY recipe, which makes it even better! Not to mention how delicious it is. There is just something about tender chicken made in a crock pot, I love it. Feel free to make it your own by adding peas, carrots, mushrooms, whatever you would like!
Crock Pot Chicken and Dumplings
4 boneless, skinless chicken breasts (about a pound and a half)
2 Tbsp butter
2 cans cream of chicken soup
1 can (14 oz) chicken broth
1 onion, diced
1 Tbsp dried parsley flakes
4 refrigerated biscuits (I used the flaky layer type)
Place chicken in crock pot, and add the butter. Pour in the chicken soup and broth. Dice up the onion, and add to the pot, along with the parsley.
Cook on high 4-6 hours. When chicken is tender, break it up into pieces (I removed each breast and shredded it on a plate, then put it back in the crock). Now it is dumpling time! Cut each biscuit up into 9 pieces, and stir them into the pot. Cook for another half hour on high. You can also add additional chicken broth at this point to get the thickness you desire with this dish. Enjoy!
This week, we have a bonus recipe!!! Congratulations to Kevin Honahan, winner of Rural Route 1 Popcorn's Wild Game Recipe Contest! Way to go!
THAT'S A CROCK OF BUCK!
2 pounds of venison steak or roast
1 Can Golden Mushroom Soup
1 Small can of mushrooms
3 Carrots Sliced
1 Large Onion Chopped
1 Cup water
4 Small Potatoes Skinned and Quartered
¼ Teaspoon of Pepper
Put all ingredients into a crock pot and cook on high 5 to 6 hours.