Monday, October 17, 2011

Crock Pot Chicken and Dumplings

This is a super speedy dinner that you can throw together and walk out the door in the morning.  The chicken is so tender and juicy--this would make a perfect dinner for a cool fall evening!

3 large frozen, boneless, skinless chicken breasts
1 bag of frozen corn
1 can of cream of chicken soup or this substitute
1 can of frozen biscuits

Place chicken and corn in crockpot.  Pour soup over the top.  Cook in the crockpot on low for 8 hours.  Shred chicken and return to crock pot.  Place biscuits on top of the chicken/corn mixture.  If you can take the insert out of your crock pot, place in oven and bake for 10 minutes at 400 degrees.  Or, you can place the lid back on your crock pot and cook for another hour.

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