Chicken and Dumplings with Veggies
Easy Italian Beef
Want the perfect bowl of goodness that isn’t just for “soup season”? This chili recipe is perfect for all year crockin’!
This is such a great recipe for the cool months, and it is also nice that it is a hearty enough soup to “stand alone”. We chose to serve ours with some...
Creamy, yummy comfort food -- with added veggies!
- 4 boneless/skinless chicken breasts
- 2 Cans cream of chicken soup
- 2 and 1/2 Cups chicken stock or broth
- 1 Can Pillsbury Grandâ€™s buttermilk biscuits
- 1 small chopped onion
- sliced carrots
- frozen peas optional
Put chicken in slow cooker. Mix soup with broth and add to chicken.
Add onion and carrots.
Cook on high for 5 hours or 7 to 8 hours on low.
Two hours before the soup is done, break each biscuit into 5 pieces and add to mixture.
Add peas. Stir occasionally.
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