#CrockpotWednesday: Chicken & Dumplings

Flying under the radar this week at The NEZ — with everybody keep their noses to the grindstone, Coach McCullough get critical yards with a gettin’ things done kind of lunch of Chicken & Dumplings…

Screen Shot 2014-10-01 at 11.03.34 AM


4 Chicken Breasts (boneless, skinless)
2 Tablespoons Butter
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
3 1/2 Cups Chicken Broth
1 Onion, finely diced
1 Cup Celery, diced
1 Cup Carrots, diced
2 Chicken bouillon cube
10 Ounces Can of Biscuits, but you can make your own


1. Put all ingredients in EXCEPT THE BISCUITS, then cover and cook on LOW for 8 hours.

2. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.

3. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.

Source: http://crockingirls.com/recipes/chicken-and-dumplings-5/


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