Crock Pot Chicken and Dumplings
We had this at the house of one of the Nick's Toddler School families.
1 package chicken boneless breasts
2 cans chicken broth - just enough to cover the chicken
1-2 carrots, cut up
salt & pepper to taste
frozen peas
2 c. Bisquick
3/4 c. milk
1 tbsp parsley flakes
1 package chicken boneless breasts
2 cans chicken broth - just enough to cover the chicken
1-2 carrots, cut up
salt & pepper to taste
frozen peas
2 c. Bisquick
3/4 c. milk
1 tbsp parsley flakes
- Cook chicken, broth, carrots, salt & pepper, until hot and the chicken is cooked. Remove the chicken and cut it up and return it to the crockpot.
- Add peas and cook until hot.
- In a small bowl, combine Bisquick, milk, and parsley. Mix until moistened. Increase heat to highest setting and drop dumplings by spoonfuls over the steaming chicken. Cover and steam for 30 minutes. Reduce heat to just keep warm for serving. Dumplings are best when served immediately. It's recommended to double the dumplings so there is enough for leftovers.
