Slow Cooker Chicken and Dumplings
This is the recipe my mother has used for years with the torn up biscuits, chicken stock celery, onion, sage, black pepper. The biscuits have to be the small rolls of 10. The Pillsbury Grands are too thick and make dumplings too large and chewey. Cut biscuits into 4 pieces each. I add half bag of peas and a half a bag of froze an carrots that I have pre-cooked just before serving. Instead of soup, I use an envelope of chicken gravy to thicken it only if it is too soupy. It makes a wonderful satisfying dinner, comfort food. It is very filling and oh so good.
Serve with cranberry sauce that has been stirred into 2 boxes of sugar free cherry jello, 2 cups boiling water in an 8x8 glass dish. Stir till cran sauce has melted, put in Fridge's until set. Spread top with lite sour cream before serving. I prefer the cranberries that are not just the jellied kind, but has the whole berries in the can too. Yum!
1 user found this review helpful
Feb. 15, 2015