Easy Crock-Pot Chicken and Dumplings

Name: Easy Crock-Pot Chicken and Dumplings
Ingredients: 1 can cream of chicken soup; 1 can Pillsbury (or other) ready buttermilk biscuits; 32 ounces chicken stock (one box); 2 teaspoons toasted granulated garlic; 3-4 pounds boneless chicken; 1 can cream of celery soup; 1 can peas; 1 can carrots; 1 tablespoon toasted granulated onion; 2 tablespoons Lake Shore Drive seasoning

This one always sends me home with an empty pot after church lunch! Using all breast meat will give you a sweeter flavor, thigh meat will give you a deeper flavor, a mix of both will satisfy everyone.

Submitted by: Mark from Mckees Rocks, Pennsylvania

Spices

Featured in this Recipe

Ingredients

1 can cream of chicken soup
1 can Pillsbury (or other) ready buttermilk biscuits
32 ounces chicken stock (one box)
2 teaspoons toasted granulated garlic
3-4 pounds boneless chicken
1 can cream of celery soup
1 can peas
1 can carrots
1 tablespoon toasted granulated onion
2 tablespoons Lake Shore Drive seasoning

Preparation Instructions:

Add chicken, both cans of soup, stock, and seasonings to crock pot.

Cook on high for 4 and 1/2 hours.

Remove and shred the chicken, and put it back along with the peas and carrots. Stir well.

Separate the layers of biscuits, flatten each by at least 50% (more is fine), cut them into about 12 small pieces each and add those to your crock pot.

Stir well so that the dumplings dont clump, which they'll try to do anyway so be ready to break them up a bit!

Cook for one more hour, then salt and pepper to taste.