WHAT YOU WILL NEED FOR THIS RECIPE:

• Two pounds boneless, skinless chicken breasts (about 3)
• One can condensed cream of chicken soup
• One can condensed cream of celery soup- you can use a second can of cream of chicken soup if you don’t want to use celery.
• Chicken broth
• Poultry seasoning
• Onion powder
• Salt and pepper
• Butter
• Bisquick
• Milk
• Bag of frozen peas & carrots (optional)

  Ingredients
  2 pounds boneless, skinless chicken breasts, (2 to 3)

  • 1 can condensed cream of chicken soup
  • ▢1 can condensed cream of celery soup
  • ▢4 cups chicken broth
  • ▢1 teaspoon poultry seasoning
  • ▢1 teaspoon onion powder
  • ▢3/4 teaspoon salt
  • ▢1/2 teaspoon black pepper
  • ▢3 tablespoons butter
  • I small bag frozen peas and carrots

  Dumplings

  • ▢2 cups Bisquick
  • ▢2/3 cup milk

  Instructions

  • • If chicken breasts are very large, cut each one in half.

      Place chicken in slow cooker.

    • Add the condensed soups, chicken broth, poultry seasoning, onion powder, salt, pepper, and butter. Stir to mix.
    • Cover and cook on LOW for 4 1 /2 hours.
    • Now add frozen peas and carrots
    • In a medium bowl, stir together Bisquick and milk. Drop by spoonfuls into the slow cooker.
    • Cover and cook on HIGH for 30 to 60 minutes or until dumplings are fully cooked.
    • Shred the chicken and serve.

    

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