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Best Ever Vessel Pot Chicken and Dumplings


Best Ever Vessel Pot Chicken and Dumplings



o 1 Onion, diced

o 6 Boneless skinless chicken thighs

o 1can Cream of chicken soup

o 1can Cream of celery soup


o 2 tbsp.Fresh parsley, chopped

o 1tsp.Poultry seasoning

o 2c.Chicken broth

o 1can Buttermilk refrigerated biscuits

o 2c.Frozen blended vegetables, defrosted


o Dark pepper to taste

How To Create Best Ever Vessel Pot Chicken and Dumplings

1.Layer the chopped onion on the foot of your crockpot.

2. Put the chicken thighs on beat of the chopped onion in a single layer.

3. In a blending bowl, put 1 can of cream of chicken soup.

4. Pour a can of cream of celery soup into the blending bowl.


5. Include 1 tsp of poultry flavoring to the blending bowl.

6.Sprinkle in 2 tablespoons of chopped new parsley.

7. Include dark pepper to taste.

8. Blend all of the fixings within the blending bowl, and pour over beat of the chicken thighs within the crockpot.

9. Pour 2 mugs of chicken broth over best of the chicken.


10. Set the crockpot to tall for 5 hours and near the lid.

11.Don’t open the lid until you’ve got fair 1 hour of cook time cleared out on the crockpot’s show. With 1 hour cleared out, open the cover and pour in 2 mugs of blended vegetables that have been

defrosted. Blend them into the crockpot well, destroying the chicken thighs as you stir.

12. Open a can of refrigerated rolls, and smooth each one.Cut each rolls into 4 long slices.

13. Layer the rolls on the beat of the chicken blend within the crockpot.

14. Let the rolls cook for the remaining hour of cook time, and after that mix the blend together well to consolidate the dumplings into the chicken blend.

15. Serve topped with naturally chopped parsley.

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