Chicken and Dumplings are probably the ultimate comfort food. Tender juicy shredded chicken and soft dumplings in a rich creamy brothy gravy.
This recipe uses a few little short cuts to make it really quick and easy to put together. I love the addition of frozen veggies for color, flavor and some extra nutrients.
Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection. Enjoy ♥
4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
1/2 can peas
salt and pepper
1 can flaky biscuits
Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!
Preparation time: 15 minute(s)
Cooking time: 6 hour(s) 30 minute(s)
Diet tags: Reduced fat, High protein
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Entire recipe makes 6 servings
Serving size is 1 dumpling with 1/6th of soup
Each serving = 8 Points +
PER SERVING: 321 calories; 5g fat; 43g carbohydrates; 21g protein; 3.5g fiber
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