We are on the last "A" state on Dinin' USA! This meal is comfort food at it's finest, and one of my fiance's favorite meals, chicken and dumplings. I did change this up a LITTLE, because I'm trying to eat healthier and needed some sort of vegetable, but these do not have to be included. I have grown to love chicken and dumplings, and making them in the slow cooker is perfect for busy days. Warm, filling and delicious this is an amazing dish on cold nights.
Ingredients
* 3 boneless, skinless chicken breasts
* 1 can cream of celery soup
* 1 can cream of mushroom soup
* 2 cans low fat chicken broth
* 1 bay leaf
* 2 tsp black pepper
* 1 bag frozen mixed vegetables (mine had carrots, peas, corn and green beans)
* 2 cups of baking mix
* 2/3 cup of milk
Directions
Place chicken, soups, broth, pepper and bay leaf in slow cooker, cook on low 6 hours. Remove bay leaf and discard, transfer chicken to bowl. Shred chicken and return to cooker, stirring in frozen vegetables as well. Mix baking mix and milk in a separate bowl and drop by spoonful into cooker and cook 20-30 minutes.
This dish is not the prettiest, but it sure did taste amazing!