OK - for me the recipe, as is, is an excellent starting point...I put 4 completely frozen boneless & skinless chicken breasts in my big crock pot, added 1 can each cream of mushroom and cream of chicken soups, a 32 ounce box of Wolfgang Puck's chicken stock (was on sale at the grocery store) FOUR tablespoons butter for a really rich and velvety gravy, 3 mashed cloves of garlic, 1/2 finely chopped onion, and 1/2 teaspoon each garlic salt, poultry seasoning, onion powder, seasoned salt, and a couple shakes of kosher salt and black pepper. Turned on high for 4 hours, shredded with two forks and returned to pot. Rolled thin 1 can of Pillsbury 10-count Golden Layer biscuits, cutting each biscuit into 3 pieces and tossing into the pot. After 1 hour I mixed the biscuit/dumplings into the sauce, added a handful of chopped parsley and cooked for 1 more hour. Served over 12 ounces cooked egg noodles, we lapped up every drop...very easy and tasted just awesome, a definite must-have on a cold winter's night!!
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OK - for me the recipe, as is, is an excellent starting point...I put 4 completely frozen...