Quote: Originally Posted by ErinB ok, You need to have a large crock pot to do this one, probably 4+ quarts.
As a general rule, you always want to have the post filled at least 1/2 way, but no more than 3/4 of the way to ensure proper cooking.
This recipe is SOOOO easy and so versatile! My aunt used to make it when I was a kid.
Crock Pot Chicken -N- Dumplins
4 Bonesless, Skinless Chicken Breasts (approx 2 lbs)
1 Can Condensed Cream of Chicken Soup
1 Can Condensed Cream of Celery Soup
*The low-fat versions work well too. You can also use Cream of Mushroom.
1/4 Cup Diced Onion
2/3 Cup Frozen Peas
2/3 Cup Diced Carrots
1 Can Low Sodium Chicken Broth
1 tsp. coarse ground pepper
1 Tbsp chopped Parsley
2 Cans (10 oz) Refridgerated Biscuit Dough DO NOT USE GRANDS
1.) Cut chicken into large chunks
2.) Combine all ingredients in Crock Pot, EXCEPT biscuits
3.) Cook on low for 6-7 hrs.
About 1 hour before serving, tear or cut the biscuts into 1-2 inch chunks. Add to the crock pot, stirring gently so the dough doesn't stick together. Turn the crock pot up to high and cook 45-60 minutes, stirring occasionally.
You can serve with mashed potatoes and have Carb Fest 2008! The chicken gravy stuff is great with potatoes.
I've also made this a vegetarian dish by using vegetable stock and adding more veggies. This sounds delicious!! I can't wait to try it out!