I found a variation of this on a fun Facebook page "Crock Pot Girls" and I tweaked it just slightly. It's very easy and delicious. I kept thinking "my mom would really like this" and her chicken and dumplings were my favorite.
ingredients:
5-6 boneless skinless chicken tenderloins (or 2 cans canned chicken)
2 cans cream of chicken (I used 98% fat-free)
1 can cream of celery (I used 98% fat-free)
3 1/2 c. chicken broth or stock
1/2 onion finely chopped
3 celery stalks, diced
3 carrots, diced
2 tsp. chicken bouillon or 2 cubes
salt (several shakes)
pepper (several shakes)
2 pkgs. refrigerated Jumbo biscuits (like Grands), cut into fourths
directions:
1. Place all the ingredients into your LARGE crock pot, except the biscuits. Cook on low for 6-8 hours, or high for 4 hours.
2. 1 hour before serving, open the crock pot and shred up the chicken.
3. For the last hour before serving, put in the cut up biscuits, making sure they are dunked into the broth/soup. Cook on HIGH for 1 more hour.
ingredients:
5-6 boneless skinless chicken tenderloins (or 2 cans canned chicken)
2 cans cream of chicken (I used 98% fat-free)
1 can cream of celery (I used 98% fat-free)
3 1/2 c. chicken broth or stock
1/2 onion finely chopped
3 celery stalks, diced
3 carrots, diced
2 tsp. chicken bouillon or 2 cubes
salt (several shakes)
pepper (several shakes)
2 pkgs. refrigerated Jumbo biscuits (like Grands), cut into fourths
directions:
1. Place all the ingredients into your LARGE crock pot, except the biscuits. Cook on low for 6-8 hours, or high for 4 hours.
2. 1 hour before serving, open the crock pot and shred up the chicken.
3. For the last hour before serving, put in the cut up biscuits, making sure they are dunked into the broth/soup. Cook on HIGH for 1 more hour.