Saturday, August 15, 2009

Quick Chicken and Dumplings (Crockpot)

Quick Chicken and Dumplings (Crockpot)
2 lbs chicken thighs (about 6), or 4 large chicken breasts (I've even used frozen chicken breasts)

1 can cream of chicken soup

1 can cream of mushroom

1/2 packet italian salad dressing mix (sometimes I just add my own seasonings)

Dumpling dough:

1 cup Bisquick Mix
1/4 cup milk

Place chicken (skin removed) in crock pot. Sprinkle with Italian seasoning. Mix soups and pour over top. Cover and bake on low 4 hours. Spoon dumpling dough around edges of gravy near sides of the crock, using a teaspoon. Cover and cook 20 minutes, or until the dumplings are cooked through, and tooth pick comes out clean.

No need to add milk or water to this recipe, the chicken produces wonderful juices that make it just perfect!

(Another option is not adding the dumpling dough and just shredding the chicken in the gravy sauce. Then serve the chicken over cooked rice.)

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