Well last week the kids and I decided we wanted something different for dinner. It came to me to make that crock pot chicken and dumplings but instead of dumplings I would make drop biscuits. However, I couldn’t remember the recipe as we were in the car and I did remember the last few times I made it, it was a bit salty. So I winged it. The result? Priceless! They loved it! My daughter, who seems to be getting a bit picky as she gets older, even asked for seconds! So this week I made it again so I could remember how I made it and grab a few pictures too. It’s really simple and believe it or not, cooks up in no time.
Ingredients:
- 3 or 4 good size chicken breasts
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 4 oz of sour cream
- 1 – 2 cups of milk
Now I’m going to stop you right here. Your probably thinking, “ewww, gross!” But believe it or not your taste buds are going to love it!
- Next, get your slow cooker out and combine the soups, sour cream, and milk. Mix together really good.
- Add any seasonings you like. I used pepper, garlic, and parsley (normally I would use my fresh parsley but I ran out) and mix.
- Now put your chicken breasts in and stir around so that they are covered with the mixture.
- Set your slow cooker on high and cook for about 2 hours. Doesn’t hurt once in a while to go in and stir it up.
- Check to make sure your chicken is cooked.
- Once your chicken is cooked then take two forks and start breaking apart the chicken to shred.
- Set your slow cooker on low and let cook for another hour or two. Again, during this time it doesn’t hurt to stir it up once in a while.
At this point I set my slow cooker to warm so that when we were ready to eat it was still warm.
Then make your favorite biscuits or base for your chicken. I personally made some drop biscuits with some biscuit mix and added some garlic and parsley to it and baked them.
Enjoy!
By the way, I still haven’t found that recipe. But hey, isn’t that how recipes are made to begin with? 😉
