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November 2009 Issue
Slow Cooker Chicken and Dumplings
by Ronda L. Halpin
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As fall brings an early taste of winter, fight back with a pot full of chicken and dumplings. If you think you don't have time to make such wonderful comfort food, think again! Putting together this dish takes all of 20 minutes and the slow cooker does the rest of the work.

Using canned condensed soup, refrigerated biscuits and frozen vegetables means being able to have all of the ingredients for this creamy dish on hand any time the craving hits. I like keeping the ingredients for this meal around to fill any gap that might show up in my menu planning. It's a one dish meal, so feel free to simply add beverages of your choice and call it dinner!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Slow Cooker Chicken and Dumplings

  • 1 large onion, cut into thin wedges
  • 1 lb. boneless, skinless chicken thighs
  • 1 1/2 c. frozen mixed country vegetables
  • 1 can fat free cream of chicken soup
  • 1 can refrigerated biscuits
  • Salt and pepper to taste
Layer the onion, chicken and frozen vegetables in a Crockpot, in that order. Pour the soup over the top and add one can of water to the mix. Cover and cook on HIGH for 4-5 hours or LOW for 8-10 hours. In the last 45 minutes of cooking, cut the biscuits into small pieces and add to the mixture. Stir several times before serving. Season as desired before serving.
  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus slow cooking time

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