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Name: Chicken n dumplings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 large onion diced; 1 can (10.5 oz) cream of celery soup; 1 can (10.5 oz) cream of chicken soup; 1 tablespoon fresh parsley; 1 teaspoon poultry seasoning; black pepper to taste; 4 skinless boneless chicken breasts; 2 cups low sodium chicken broth; 2 cups frozen vegetables or peas and carrots defrosted; 1 can (8 pieces) refrigerated biscuits (Buttermilk Country or Homestyle)

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INGREDIENTS

1 large onion diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper ; to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots ; defrosted
1 can (8 pieces) refrigerated biscuits (Buttermilk ; Country or Homestyle)

INSTRUCTIONS

Add onion to 6 qt crock pot and top with chicken breasts.

In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

TO SERVE

Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

NOTES

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Chicken n dumplings

1 large onion  diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
 black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots defrosted
1 can (8 pieces) refrigerated biscuits (Buttermilk Country or Homestyle)

Add onion to 6 qt crock pot and top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
TO SERVE
Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

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Nutrition

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Serving Size: 1 (804g)
Recipe Makes: 1

Calories: 627
Calories from Fat: 84 (13%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 2.1g
Cholesterol 277mg		85 %
Sodium 2311.8mg		80 %
Potassium 1820.9mg		48 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3.6g
Protein 123.6g		177 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 627

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