Chicken and Dumplings

🧂 Ingredients

• 1 lb chicken

  thighs
• 10.5 oz cream of chicken
• 10.5 oz water
• 1 1/2 cups chicken broth

  no sodium
• 1 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tsp sage
• 1/2 tsp celery seed
• 1 1/2 cups mixed vegetables

  frozen
• 2 cups bisquick

  prepared per box instructions
• 1 tbsp parsley
• salt & pepper to taste

Instructions

• 1 In your slow cooker add chicken to the bottom in single layer
• 2 Dump all ingredients with the exception of the frozen veggies, bisquick mix and
  seasonings for the biscuits – parsley, salt and pepper. You can mix these
  ingredients together in a bowl before pouring over the chicken, but I just
  dumped them together on top of the chicken and it works just fine.
• 3 Place lid on slow cooker for 6-8 hours on low
• 4 Once chicken is cooked at 165 internal temperature you will want to shred or cut
  chicken up. Depending on your slow cooker, this will be about 5 hours.
• 5 Then add Frozen vegetables to slow cooker and place lid on while mixing up the
  drop biscuits.
• 6 Make drop biscuits per box instructions and drop spoon fulls of biscuit mix over
  the top of the meat mixture.
• 7 Then add to the top of the biscuits parsley, salt and pepper.
• 8 Cover with lid and let it cook on low for about an hour until dumplings are
  done. You can check with fork to make sure they are ready. Fork should come out
  clean and biscuits will be flakey not doughy.
• 9 Now scoop into a bowl and enjoy

Nutrition Info