I have a 6 quart Crock Pot, but when it’s time to drop in the dumplings, I move the mixture to a large pot to finish up on the stove-top. We like a lot of broth and I’m always fearful the 6 quarts won’t be enough. It’s time I buy a larger slow cooker.
INGREDIENTS
- 2 TBSN butter
- 4 chicken breasts (boneless, skinless)
- 2 cans of cream of chicken soup
- 1 small onion (diced) (this is when the little electric chopper comes in handy)
- Chicken broth (enough to completely cover the chicken)
- 1 tsp ground, black pepper
- ½ tsp salt
- 2 small packages of Grands Jr. biscuits (or your favorite homemade biscuit dough)
METHOD
Put butter, chicken, soup, onion, salt and pepper in a greased slow cooker. Pour enough broth to completely cover the chicken.
Cook on high for 5 or 6 hours.
About 30 minutes before the time is up, tear up the biscuits and roll the torn pieces in flour. The flour will thicken your broth and keep the dumplings from sticking together. Drop the floured biscuits into the mixture and cook for about 30 minutes (making sure chicken is done). Salt and pepper to taste.
BonafideReview 