Chicken and Dumplings in the Crockpot
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4 skinless, boneless chicken breast halves2 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.
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.
ReplyDeleteI 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.
http://thespaghettisandwich.blogspot.com/