Makes 6 servings Active Prep Time: 20 minutes Cook Time: 6-8 hours
“Wowie – this is amazing. I’ve always had a weird hang-up about dumplings, but not anymore. The biscuits firm up and it’s delicious. My mouth waters every time I read this recipe.”
3 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 onion chopped
2 stalks celery chopped
2 cloves garlic minced
1 stick butter
1 14 1/2-ounce can chicken broth
3/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 8-ounce tube biscuit dough
1) Season chicken well with salt, pepper, garlic powder, and onion powder. Place in the crockpot. Top with onions, celery, and garlic.
2) In a saucepan, melt butter. Stir in flour, chicken broth, and milk. Pour into crockpot. Add salt and pepper. Cook on low for 8 hours.
3) 1-2 hours prior to serving. Shred chicken and return to pot. Roll biscuits into small balls (2 per biscuit) and add to crock pot. Continue cooking until biscuits are firm.