Slow Cooker
Chicken and Biscuit Dumplings
Baby Lima Beans
Ingredients
- 1 cup chopped celery
- 1 cup chopped carrots
- 1½ lb boneless, skinless chicken breasts, halved crosswise (or use thighs)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp poultry seasoning
- 1 (10¾-oz) can cream of chicken soup
- 1 (10½-oz) can chicken broth
- 1 (16.3-oz) can refrigerated buttermilk biscuits
Instructions
- Place celery and carrots in a greased 5-or 6-quart slow cooker.
- Sprinkle chicken with salt, pepper, and poultry seasoning; place over vegetables. Pour soup and broth over chicken in cooker. Cover and cook on LOW 6 to 7 hours or until chicken is tender.
- Separate biscuit dough into 8 biscuits; flatten each with the palm of your hand.
- Cut each biscuit into 8 wedges. Add to chicken mixture.
- Cover and cook on HIGH 30 minutes or until biscuits are done.
Side Dish Ingredients
- 2 Tbsp butter
- ¼ cup finely chopped onion (optional)
- 1 (16-oz) pkg frozen baby lima beans
- ½ cup chicken broth
Side Dish Instructions
- Melt butter in a saucepan; add onion, and sauté 3 minutes. Add lima beans, broth, and water to cover to saucepan; bring to a boil. Reduce heat, and simmer 15 to 20 minutes or until limas are tender. Season with salt and pepper to taste. Serve with a slotted spoon.
Kid-Friendly Meal Plan
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