Good morning! Happy February!
Today’s recipe has quickly become a favorite of mine. I’ve always loved making (and eating!) chicken ‘n’ dumplings, but had not until recently made them in a crock-pot. But let me tell you, with the chicken cooking slow like that, it becomes SO very tender and all-around delicious. I hope you like it!
What you’ll need:
2 boneless, skinless chicken breasts
2 T. butter
2 cans cream of chicken soup
1 (14.5 oz.) can chicken broth (or 2-3 bouillon cubes + 14.5 oz. water)
1/2 onion, chopped (or 2 T. dried onion powder)
1 T. dried parsley
4 Grands flaky refrigerator biscuits (Or 1 recipe of homemade biscuit dough + salt and pepper to taste.)
Place chicken in crock-pot. Put butter on top. Pour cream of chicken over it next, then broth, onion, and parsley. Cover and cook on High for 4-5 hours or on Low for 8-9 hours. After chicken is cooked, take it out, shred it, and return it to the soup. Cut biscuits into 9 pieces each, or drop clumps of dough into soup and gently stir in. Cover and cook on High for 1 hour. Serve warm and enjoy!