Wednesday, June 12, 2013

Chicken and Dumplings

Chicken and Dumplings

6 Chicken Breasts
3 T. Butter softened
2 (10.75 oz) cans Con. Cream of Chicken Soup
1 onion diced
3 carrots thinly sliced or diced
3 celery stalks thinly sliced

Mix butter, soup, onions, carrots and celery. Divide between two freezer bags, add three chicken breasts to each bag.

To Cook: Thaw in refrigerator for at least 12 hours before cooking. Place mixture in crock pot, add 3 cups of water.  Cover. Cook on low for 8 hours. Using 2 forks shred up chicken.  About 1 hour before serving add Bisquick dumplings (follow directions on box). Cover. Cook 50 minutes until cooked through.  

No comments:

Post a Comment