Slow-Cooker Chicken and Dumplings Ingredients: of Boneless Skinless Chicken Breasts 2 Tablespoons Unsalted Butter 2 cans Cream of Chicken Soup 1 can Chicken Broth 1 medium White Onion, diced 4 Large Flaky Refrigerator Biscuits ***Added peas and carrots.
Crock Pot soup: 1 can of Rotel tomatoes, 1 can of corn, 1 can of black beans (drained & rinsed), 2 frozen chicken breasts, 8 oz cream cheese, 1 packet dry ranch dressing, 1 tablespoon cumin, 1 teaspoon onion powder, 1 teaspoon chili powder. Put all ingredients in Crock Pot and cook 6-8 hours. Shred chicken, and enjoy!
If you love cilantro and lime . . . Cilantro Lime Chicken Tacos (crockpot style) - 1 lb. boneless skinless chicken breasts, juice from 2 limes, 1/2 cup of cilantro, 1 packet of taco seasoning, 1 teas. dried onions, 1/2 cup of water. Put all ingredients into crock-pot. Cook on low all day, or set crock-pot to high and cook for four(ish) hours. Shred, stir well. Spoon into soft taco tortillas. Top with cheese, sour cream, salsa, and tomatoes.