Chicken and dumpling soup



° 1 1/2-2 pounds boneless

1 medium onion

° 2 tablespoons stack

2 teaspoons dried parsley

° salt as desired

° 1/4 teaspoon poultry seasoning

° 1/4 teaspoon garlic powder

2 cups of chicken broth

2 cans of cream of chicken soup


Step 1

Place the chicken in the bottom of the slow cooker along with the chopped onion and 2 Tbs of the butter. Sprinkling with dried parsley, season salt, poultry seasoning, also garlic powder. Add chicken broth also cream of chicken soup to slow cooker and stir all ingredients until combined. Place the lid on top and cook on low heat for 6-8 hours or on high heat for 4-5 hours.

The second step

After cooking for at least 6 hours on low or 4 hours on high, remove the lid and stir the mixture with a spoon or fork, breaking up the chicken into small pieces. Cut the cookies into wedges and add them to the slow cooker. Push the cookie dough slightly into the slow cooker so that it absorbs the sauce as it cooks.

Step 3

Replace the lid and continue to cook for another 1 hour on the highest setting, until the biscuits are cooked through and just beginning to brown. Enjoy!

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