Wednesday, September 11, 2013

Chicken and Dumplings in the Crockpot

Chicken and Dumplings in the Crockpot


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

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
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.

1 comment:

  1. My gosh that looks and sounds good. I have been craving anything chickeny-soupy lately! Especially egg-drop soup since it has a chicken broth base.

    I started a new food blog, and it would great if you would do a guest post or two before the holidays. You always have good recipes.