Tuesday, January 27, 2009

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

* 4 skinless, boneless chicken breast halves

* 2 tablespoons butter

* 2 (10.75 ounce) cans condensed cream of chicken soup

* 1 onion, finely diced

* 2 (10 ounce) 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

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