My changes included boiling a whole chicken with herbs de provence, carrot, onion, celery. Cool and debone chicken. Save strained broth. Saute 1 md onion in the 2 TBLSP butter and add about a cup of frozen sliced celery. To that I added two cans of cream of chicken soup, and about 3 cups chicken broth, and two cans of mixed vegetables/drained. Brought to simmer and put in slower cooker. Added rubbed sage, thyme, kosher salt, pepper, and 1 Tablespoon sherry. Carefully added my cubed cooked chicken, wanted to keep bite size chunks. Once the mixture came to a slow bubble again, I added the rolled and sliced biscuits froma 20 oz can and thought it was way too much. Left that on high for 2 hours. Dumplings cooked just fine, but as expected, too much! Chicken part was very tasty, but would have been bland without the added seasonings. Strongly recommend sauteeing onions in the butter and celery before putting the slow cooker. Good base recipe...four stars. :) UPDATE: the dumplings were beyond gross the next day. I dug them all out and pitched them. Added bit more broth. Will serve this over split, fresh baked biscuits. Will make again WITHOUT the dumplings.
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