CROCK POT CHICKEN AND DUMPLINGS

CROCK POT CHICKEN AND DUMPLINGS

This recipe is broken down into two parts: cooking chicken and cooking biscuits. First, you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it’s time to add the vegetables and biscuits. That’s it. 

 Nothing quite beats the creamy texture and savory flavor of cream of chicken soup. You can absolutely make your own copycat recipe from scratch, but we lean on the canned stuff for convenience here.

You’ll Need :

2 Tablespoons Butter
4-5 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced (about 3/4 cup)
2 cans of Cream of Chicken Soup

You can find a copy of this recipe on the next page. Enjoy!

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STRAWBERRY BANANA CHEESECAKE SALAD

STRAWBERRY BANANA CHEESECAKE SALAD