Tuesday, February 6, 2018

"Tasty Tuesday" @ Raider Country's Wine & Dine...February 6, 2017 (Something to take the 'Chill" out of your bones)

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"Tasty Tuesday" Tries to bring you

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"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
Today's Suggestion

Crock-Pot Chicken and Dumplings

Crockpot Chicken and Dumplings Vertical 

This soup is comfort food at its finest


Total Time:
Prep:
Level: Easy
Serves: 4

Ingredients

  • 1 onion, chopped
  • 1 1/4 lb. Boneless Skinless Chicken Breast
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 cans cream of chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 tube refrigerated biscuit dough
  • 1/2 c. freshly grated Parmesan, for garnish optional)
  • 2 tbsp. chopped parsley

Directions

  1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
  2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
  3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
  4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
  5. Garnish with Parmesan and parsley and serve.

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