This recipe for CrockPot Chicken and Dumplings, by Nisha, is from Cy-Woods WRAP Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lbs boneless skinless chicken 1 16oz bag frozen vegetables 2 cans cream of something soup 1 can refrigerated biscuits
Directions:
Place chicken in crockpot. Anything 4 quarts and larger will work. Pour vegetables over chicken. Add cream-of soups. Cover and cook on low 6-8 hours. An hour before serving, shred chicken and drop in biscuit dough in small pieces. Cover and cook on high for another hour. Salt and pepper to taste.
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