Monday, April 18, 2011

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings


4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz) packages refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

No comments:

Post a Comment