Wednesday, June 2, 2010

Creamy Chicken and Dumplings

Add to the crock pot:

4 frozen boneless skinless chicken breasts
4 cans of chicken broth (about 8 cups)
2 cans of cream of chicken soup
3 peeled and diced potatoes
1-2 cups frozen, fresh or canned veggies
diced onion or onion powder

Cook on HIGH 4-5 hours, dice the chicken and then return it to the soup.

In separate bowl for the dumplings:

1 cup flour
1/2 tsp salt
1 TBSP Baking Powder
1/2 tsp favorite herb (thyme, sage, etc...optional)

Combine and then slowly add 1/2 cup COLD water, mixing gently
Drop small balls of dough, approx 1/2 TBSP into the soup.

Cook another 1-2 hours on HIGH.

*This was completely GONE tonight...I think everyone was hungry and it was a big hit. My 9 year old said it was better than macaroni and cheese and he could eat it every two weeks. I'd say that makes it a hit. This could easily be modified to suit your tastes.

No comments:

Post a Comment