Chicken and Dumpling Stew - Simple 2 Part Recipe

It’s Tastefully Tuesday!

Okay, so this winter has been extremely mild compared to our last few!  But I’ve still been having a love affair with my crockpot!  As a new mom it’s one of the BEST inventions ever- I’ve been throwing stuff in and seeing what comes out…hence why many of my recipes don’t have step by step pictures.  It’s usually after whatever’s cooking is all done and tastes really good that I go “Oh, I should have taken pics to share on my blog!”.  But, at least you get the final pic… the one that looks oh so good!

This was a very happy mistake, much like my Shredded Beef Stew, and SUPER simple!

Ingredients:

2 Boneless Skinless Chicken Breasts

1 bag frozen mixed veggies

2 cans Cream of Chicken soup

1 cup of water

1 cup of chicken broth

1 can of Grands biscuits

Directions:

Throw everything except Grands Biscuits in crock pot and let it cook all day (5-8 hours depending on how fast your slow cooker cooks).  About 45 minutes before time to eat take the chicken breasts out and shred them.  I put them in a bowl and take 2 forks and just shred it apart.  Take your can of biscuits and cut into 1/4s. Throw the chicken and the biscuit pieces back in the crockpot.  Use a spoon to gently push the biscuits under the liquid – but DO NOT STIR.  I made the mistake of stirring and some of my “dumplings” had melted and just started making a nasty mess.  Cook for 30 minutes until the dumplings are done.

Enjoy!