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Add to the CrockPot: Place diced onion, cream of mushroom soup, cheddar cheese soup, thyme, garlic powder, pepper, thawed mixed vegetables, chicken breasts, and chicken broth into the CrockPot. Stir gently.
Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
Shred Chicken: Remove the chicken, shred it with two forks, and return it to the pot. Stir to combine.
Prepare Dumplings: In a bowl, mix flour, baking powder, salt, milk, and melted butter until you get a thick batter.
Add Dumplings: Drop spoonfuls of the dough on top of the hot stew. Cover and cook on high for 1 more hour, until dumplings are puffed and cooked through.
Serve warm with a sprinkle of fresh parsley or extra cheese if desired.
Serving and Storage Tips:
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