Thursday, January 3, 2008

Chicken & Dumplings

1 large onion, chopped
4 small-med. Potatoes, cubed
1 clove garlic, crushed
1 lb. Chicken, cubed
1 bag frozen peas & carrots
6 cups chicken stock
2 cans Cream of Chicken soup
pepper, to taste
dash of rosemary

Add all ingredients to crock-pot and cook on low for 4 hours. Then add:

4-6 flour tortillas cut into 1-2” squares

Cook on LOW for 1-2 more hours. *Serve with Rosemary Bread.

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