Recipe and Photo Courtesy of Allrecipies
I have come to the realization, as a new mom, that there are some days you just don't have time to make dumplings from scratch. So I am beginning to compile easy, low-prep dishes. This one is a great start!
3 skinless, boneless chicken breasts
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
Frozen mixed veggies (corn, peas, etc)
2 (8 ounce) packages refrigerated biscuit dough, torn into pieces
1.Place the chicken breasts on the bottom of a large slow cooker. Season well with pepper and onion powder. Top with butter, veggies and soup. Fill slow cooker with enough chicken broth to cover the mixture.
2.Cover slow cooker, and cook for 4 hours on High or until chicken breasts are done. Shred chicken and return to pot.
3. Place the torn biscuit dough in the slow cooker. Add more chicken broth, if needed (the dumplings will soak up some of the liquid as they expand). Cook about 2 more hours on high or until the dough is no longer raw in the center.
This is my easy prep Chicken and Dumplings. For an awesome homemade dumpling recipe, click here.