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Crock-Pot Chicken and Dumplings Recipe

   
 

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     Crock-Pot Chicken and Dumplings

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4-6
Preptime   5 min

Ingredients
1 pound boneless skinless chicken breasts
1 tablespoon butter
1-10.75 ounce can condensed cream of chicken soup
1-10 ounce package refrigerated biscuit dough, torn into pieces
1 can mixed veggies, drained
1 teaspoon cumin
1/2 teaspoon pepper
sprinkle of cayenne pepper
1/2 teaspoon of onion powder
 
1 cup of chicken stock
pinch of salt

Instructions
Place all of the ingredients except for the biscuits in a 1 gallon freezer bag, seal, mix, lay flat, freeze. Directions for bags- dump contents of bag into crock pot, cover and cook on low for 5-6 hours. About 2 hours before serving tear up the biscuit dough ( into 1/4ths) and place in the crock pot. I used all the biscuits but you can only use half. Make sure the “dumplings” are cooked through. The chicken should be so tender that it will pull apart when you scoop it out of the crock pot.


Originally Submitted
1/14/2013





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