Monday, October 6, 2014

Slow Cooker Garlic & Herb Cheesy Chicken Dumplings

This was so delicious that I forgot to take a picture!  It was wonderful, quick, easy, and the flavor was great.  We will for sure be making this again!!!
2 cans cream of chicken soup
2 cans water
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
2 lbs garlic herb frozen, boneless skinless chicken breasts
2 tubes Pillsbury Refrigerated Buttermilk Biscuits
1 cup grated parmesan
1 tablespoon garlic pepper (I used house seasoning)
1 cup finely shredded sharp cheddar cheese
Put 2 cans of cream of chicken soup in the Crock Pot.
Fill both cans with water and dump them in the Crock Pot.
Add garlic salt and ground pepper and stir until combined.
Next, add the garlic and herb frozen, boneless, skinless chicken breasts.
Cook on high for 5-6 hours (8-9 on low) or until chicken is fully cooked.
About 1 1/2 hours before serving, cut or tear the chicken breast into bit size pieces and return to the slow cooker.
In a small bowl mix together grated parmesan cheese and garlic pepper.
Open 2 tubes of Pillsbury Refrigerated Buttermilk Biscuits.
Cut each biscuit into 4 pieces and roll it in the parmesan mixture before placing on the liquid in the Crock Pot.
Put the lid back on and continue cooking on high for another hour or until the center of the biscuits are cooked.
Then, sprinkle the top with finely shredded sharp cheddar cheese.
Replace the lid and allow the cheese to melt for 6-9 minutes.

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