CrockPot Chicken & Dumplings
Ingredients
39 ounces Canned Cooked Chicken (drained and rinsed)
58 ounces Low-Sodium Chicken Broth
21 ounces Canned Cream Of Chicken Soup
12 ounces Frozen Peas And Carrots
13.5 ounces Refrigerated Buttermilk Biscuits each biscuit cut into 4ths
Directions
Mix the canned chicken, chicken broth, cream of chicken soup and frozen vegetables in a 5 quart or larger slow cooker, stir together well.
Add the biscuits on top, mix slightly till the biscuit pieces are wet.
Cover and cook on HIGH for 4 to 6 hours, stirring often while cooking so that biscuits will not stick to the side of the slow cooker.
