Crock-Pot Chicken and Dumplings
2 Pounds Chicken, Cooked and Shredded
3 1/2 Cups Chicken Broth
1 Can Cream of Chicken Soup
2 Tablespoons Stick Butter
6 Carrots, Chopped
1 Container Refrigerated Biscuits
- Add chicken, broth, cream of chicken soup, butter and carrots to crock-pot.
- Cook for 1 hour on high.
- Cut each refrigerated biscuit into 8 pieces (larger if you prefer).
- Add the refrigerated biscuit pieces to the crock-pot mix.
- Cook on high for an additional 30-45 minutes.
I made the recipe this time using refrigerated biscuits instead of the bisquick mix.
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