Friday, September 23, 2011


I've never made chicken-n-dumplings before, I don't think I have ever really eaten them until my friend Allison made some for me a couple of weeks ago while I was sick. The only dumplings I am used to making are the suet kind that I eat with lamb stew in the winter, so these were different. Randal and I both really enjoyed Allison's soup so I wanted to try and make them myself.

This is a little different to Allison's recipe and while these were good, Allison's was better!

2 large chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 onion, diced
2 tbsp butter
1 tbsp dried parsley
4 refrigerated biscuits

Put the chicken in the slow cooker and add the butter, soup, broth, parsley and onion. Cook for 4-6 hours. Shred chicken, cut biscuits into pieces and add to the soup, cook for 30 minutes.

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