LogFAQs > #887965798

Crock Pot Chicken and dumplings:

2 boneless skinless chicken breasts (can be frozen)
1/2 package of frozen mixed veggies (or chop up some fresh veggies)
1/2 onion chopped finely
1 can of cream of chicken soup (or use Homemade Cream of Chicken Soup)
2 cups of water (or milk)
2 cups of chicken broth
1tsp of garlic salt
1tsp poultry seasoning
salt and pepper to taste (be liberal on the salt)
1 10 ct canned biscuits (cheap kind, not grands)

Place the chicken and veggies in the crock pot.
Add in the cream of chicken soup and seasonings.
Pour water and broth on top.
Cook on low for 6 hours, or high for 3.
Once cooked through shred the chicken and place back into the crockpot. (Protip: you can just shred the chicken in the pot with a pair of forks)
Cut up the biscuits and place on top.
Let cook on high for one hour or low for 2. Stir twice during that time.
Serve with salt and pepper.

A good cheap base recipie with a lot of room to improvise. I like to add fresh garlic, paprika, celery, and sometimes ocra or chickpeas. Obligatory crock pots are magical post, but I know we've had that discussion before.

If I can figure out where my crock chili recipe ran off to I'll post that as well.

If you're really lucky I'll go dig up my recipies for carrot cake and apple muffins.
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