Chicken and Dumplings on the Run
2 or 3 skinned boneless chicken breasts
1 large potato – diced
1 large onion – sliced
11/2 cups celery – chopped
1 tsp. cornstarch
1 roll Pillsbury biscuits
Chop chicken into bite-sized pieces. Add to Crock-Pot along with vegetables. Add water to cover contents. Cover the pot with a tight lid. Put setting on high. Drive for three hours while Crock-Pot cooks dinner. Stir dinner and add cornstarch to thicken and create a gravy base. Take biscuits and arrange them on top of the stew. Put lid back on and cover. Set on low cook. Dinner will be done in 10 to 15 minutes.
Submitted by: Jenni Jones and Jon Chaffee
