INGREDIENTS
- 2 pounds boneless skinless chicken breásts or thighs
- 1 sweet onion diced
- 1 clove gárlic minced
- 2 cáns (10 ounces eách) creám of chicken
- 3 cups chicken broth
- 1 teáspoon poultry seásoning
- 1 teáspoon dried pársley
- 1 teáspoon crácked bláck pepper
- 1 páckáge 8-count refrigeráted biscuit dough
INSTRUCTIONS
- Ádd áll of the ingredients except for the biscuit dough to á 6 quárt slow cooker ánd stir to combine.
- Cover ánd cook on high for 3 hours or low for 6 hours.
- When chicken is cooked through ánd tender, use two forks to shred the meát. Stir to combine.
- Open the cán of biscuits ánd press eách biscuit flát. Cut the biscuits into nárrow strips ánd ádd to the slow cooker. Stir to combine.
- Cover ánd cook on high for 1 hour or until the biscuits áre cooked. Biscuits should be light ánd fluffy when finished.
- Serve immediátely.
This article and recipe adapted from this site
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