1 can Cream of Mushroom Soup
1 c unsweetened almond milk
2 capfuls Apple Cider Vinegar
½ can of Reduced fat Crescent rolls
3 small carrots cut in coins
Preheat Slow cooker. Season with salt and pepper and place chicken in the pot. Add in all other ingredients. Except the crescents. Cook on low for about 4 hours. Take the chicken out and shred with 2 forks or a hand mixer. Place back into the crock. Open crescent sheets and you should get 2-3 “dumplings” by rolling them into balls. Put those into the pot with about 1/2 c of water and cook for another 2 hours on low. Add a little pepper when done and serve!
I tried this recipe — oh my soooo good. Definitely going to do this again. It was a huge hit with the fam!!
Love hearing that!
This is definitely one I want to try
Its one of my faves!
This looks amazing. Cant wait to try it.