Chicken 'N Dumplings Recipe

Ingredients
  • serves 8
  • 1 fully cooked rotisserie chicken from deli
  • 32 ounces chicken broth
  • 6 carrots, peeled and sliced inch 1/4 inch pieces
  • 1 onion, peeled and chopped (medium)
  • 1 bay leaf
  • 1 tablespoon poultry seasoning
  • 1/2 cup alphabet pasta uncooked (you can use uncooked rice if you prefer)
  • 2 1/4 cups Bisquick
  • 2/3 cup cold milk
Directions
1. Put the whole chicken and the chicken broth in Crock-Pot and put on LOW. Cook overnight for 8 hours. In the morning, remove chicken from the pot and clean meat off of the bones, discarding skin and bones. This takes a while so be patient. It is well worth the effort.

2. Put the chicken meat back into the Crock-Pot with the chicken broth and add the carrots, onion, bay leaf and poultry seasoning. Cook on LOW for 7 hours and add pasta. Cook for another 1/2 hour and then remove bay leaf.

3. Mix the Bisquick and milk together to form a dough and drop by the spoonful into the Crock-Pot so that the top will be completely covered by dumplings. Turn pot on HIGH and put cover back on to cook for 1/2 hour.

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