Crock Pot Chicken & Dumplings

Crock Pot Chicken & Dumplings

Ingredients:

1 lb of Boneless Skinless Chicken Breasts

2 Tablespoons Butter

2 cans (10.5oz) Condensed Cream of Chicken Soup

1 can (14oz) Chicken Broth

1 medium White Onion, diced

4 Large Flaky Refrigerator Biscuits


Directions:

Place thawed chicken in crock pot. Top with butter add cream of chicken soup, chicken broth and onions. Cook on high 4-6 hours or on low for 8 hours.

After the chicken has cooked for the proper amount of time cut each biscuit into small pieces(appox. 9 each). Add biscuits and continue to cook 30 mins to an hour longer, or until the biscuits are done. It took an hour in my crock pot.

Remove chicken and shred. After shredded place chicken back into crockpot and mix. Serve hot.

Fried Bacon Hashbrowns

Fried Bacon Hashbrowns

Ingredients:

3 medium potatoes

1 small onion

bacon, chopped

1 tbsp self-raising flour

1/2 tbsp milk

1 egg

freshly ground black pepper

vegetable oil

sea salt


Directions:

Peel and coarsely grate the potatoes and onions and place in a large mixing bowl. Finely chop the bacon and add to the same bowl, together with the flour, milk, egg and a good grinding of black pepper. Mix well to combine.

Heat 3 inches of your oil in a deep pan and place heaped tablespoonfuls of the potato mixture in to fry – you will need to do them in two batches. Deep fry for 2 minutes until the edges start to turn golden then flip over and cook for another 2-3 minutes.

Drain on kitchen towels and season liberally with salt.