Slow Cooker Chicken and Dumplings
Ingredients:
4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 can (14.5 oz) chicken broth
2 small cans (10.5 oz each) cream of chicken soup
1 cup milk
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 can (16.3 oz) refrigerated biscuit dough, cut into small pieces
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Instructions:
1. Prep the Slow Cooker: Lightly grease the slow cooker with non-stick spray or line it with a slow cooker liner.
2. Combine Ingredients: In the slow cooker, add the chicken cubes, chicken broth, cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until well mixed.
3. Cook: Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is fully cooked and tender.
4. Add Biscuits: About 1 hour before serving, stir the mixture well. Drop the biscuit pieces into the slow cooker, making sure they are spaced out and covered in the sauce.
5. Cook Dumplings: Cover and continue cooking for another hour on high, stirring occasionally to ensure the biscuits cook evenly. Dumplings should be fluffy and fully cooked through.
6. Serve: Once the dumplings are cooked, serve hot and enjoy! You can garnish with fresh parsley if desired.
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Let me know if you’d like tips on substitutions or additional flavor suggestions!
