This recipe makes a ton of food! If you're looking to feed a large
family or have lots of leftovers, then your search can end right here.
And talk about tasty! And easy? Yep...both. We really enjoyed this
recipe and I think you will, too!
Crock Pot Chicken & Dumplings
3 - 4 skinless, boneless chicken breasts, cut into 1-inch pieces
2 cups diced potatoes, (I used Yukon Golds) cut into 1-inch pieces
2 cups diced carrots
1 cup sliced celery
1 medium onion ~ diced
2 10-ounce cans cream of chicken soup
1 cup chicken stock
salt & pepper to taste
2 cups Bisquick
2/3 cup milk
Crock Pot Chicken & Dumplings
3 - 4 skinless, boneless chicken breasts, cut into 1-inch pieces
2 cups diced potatoes, (I used Yukon Golds) cut into 1-inch pieces
2 cups diced carrots
1 cup sliced celery
1 medium onion ~ diced
2 10-ounce cans cream of chicken soup
1 cup chicken stock
salt & pepper to taste
2 cups Bisquick
2/3 cup milk
Add the chicken, potatoes, onion, carrots and celery in your crock pot.
Stir together the soup, chicken stock, salt and black pepper in a medium bowl. Pour over the chicken and vegetables that are in the crock pot and stir to combine.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
In a medium bowl, stir together the Bisquick and milk. Drop the batter by spoonfuls on top of the chicken mixture.
Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
The cast of characters.
Add the chicken and veggies to the crock pot.
In a medium bowl,
combine the soup,
stock and salt and pepper.
Pour into the crock pot over the meat the veggies.
Stir.
Allow it to hang out all day.
Mix the Bisquick and the milk together.
Then drop by spoonfuls on top
of the chicken/veggie mixture.
Tilt the lid a bit to allow the dumplings to steam/cook.
They'll all come together and look like this.
Spoon it out and enjoy!
