Tuesday, February 18, 2014

Needles-n-Pins Stitcheries: Still Time For Soup

Even though the days might be warming up where you are some of us are still in the joys of winter so there is still time to have that bowl of soup. I saw this recipe the other day on Pinterest and the website Polish The Stars and thought it really looked good and that I needed to try it. I remember my mom made the best chicken and dumplings so maybe I will give this a whirl and see if it comes close to hers. Looks pretty good....makes me hungry just looking at it and the best part it looks pretty easy too. 

Slow Cooker Chicken & Dumplings.  This turned out great!  I added a bag of frozen peas and carrots, and used 8 Pillsbury crescent rolls cut up small instead of the biscuits.
1lb of Boneless Skinless Chicken Breasts (about 2-3)
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits (half a can)

Place thawed chicken in crock pot.  Top with cream of chicken soup, chicken broth and diced onions.  Cook on High for 4-6 hours or Low for 8 hours.  Do not stir while cooking. 

Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Remove chicken from slow-cooker and shred with a fork.  Return to slow-cooker and stir everything together.  Serve hot.

Makes about 6-8 servings.

Enjoy your bowl of soup!

Colleen :)