Friday, December 25, 2009

Crockpot Chicken & Dumplings

These are a favorite of friends and family alike.

1 4lb bag of frozen Tyson boneless, skinless chicken tenderloins
2 family size cans of Campbells Cream of Chicken Soup
1 regular can of Campbell's Cream of Chicken Soup
2 cans of Hungry Jack Flakey Biscuits (not the grands kind)
1/4 tsp pepper
salt to taste
1/2 of the large soup can full of warm water
LARGE crockpot

Add everything to the crockpot except for the biscuits. Cook on high 2 hours, stir and turn to low for three hours. Stir and use to forks to shred the chicken into smaller pieces. Add more water if too thick. Turn back to high for 15 minutes. Take biscuit dough and pull apart then tear each biscuit into 4 pieces and drop into crock pot. Repeat until you have all biscuits into the broth, stir and place top back on. Let cook for 30-45 minutes stirring once more. Enjoy.

If you have the time to leave on all day put everything in the crockpot but biscuits on low for 8 hours, turn to high for 20 minutes then add the biscuits as above, cook on high 45 minutes.

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