Tuesday, July 24, 2007

Crock Pot Chicken and Dumplings

(This can be cooked on the stove in a large pot; until dumplings are done.)

1 cooked rotisserie whole chicken, remove skin & bones
4 (14-oz) cans chicken broth
1 can cream of chicken soup
2 teaspoons chicken bouillon
3 tablespoons butter
2 cups sliced celery
2 cups chopped onion
1/2 cup sliced carrot
1 (16.3-oz) can Grand's Home Style biscuits, cut into

Remove skin and bones from chicken and then place meat into a large 6 quart crock-pot. In a large skillet, melt butter and then add celery, onion and carrot; sauté about 5 minutes until tender. Add cream of chicken soup and then slowly add 1 can chicken broth, stirring to mix well. Pour into crock-pot and then add chicken bouillon and remaining chicken broth. Allow ingredients to come to a slow bubble and then add the quartered biscuits pieces on top. Do not stir biscuits into the broth. Place lid on and cook on HIGH about 2 hours. Stir the dumplings into the soup and then serve. Add salt and pepper to your taste.

NOTICE: This can be cooked on the stove in a large pot; cook until dumplings are done.

Labels: , ,