This recipe is great to prep in the crock pot before heading out to work or play, then finish up with the dumplings when you get back in the kitchen. Pure comfort food for the cooler weather with family and friends.
Ingredients:
2 – 32 ounce chicken broth containers- I used low sodium.
2 cups shredded left over chicken or I used 2 – 12 ounce cans of white premium chunk chicken, along with the broth that it was in for the convenience, as I made this at a family get together.
2 cups sliced carrots.
1 cup sliced celery.
1/2 cup chopped onion.
Seasoning of choice – to taste – I used 1 heaping teaspoon of poultry seasoning.
1 can – 16.3 ounce – refrigerated pillsbury “grands” Southern Homestyle Buttermilk Biscuits – 8 count.
Instructions:
Combine all ingredients except for the biscuits in a crock pot on low for 7 to 8 hours.
Remove biscuits from container and roll out thin, cut in 1/2 then slice each 1/2 into thin slices.
Turn crock pot to high, place cut biscuits in soup, stir, cook 1 hr longer or until biscuits are no longer doughy inside. Enjoy!
