Friday, February 12, 2010

Slow Cooker Chicken and Dumplings

  • 4 skinless, boneless chicken breast halves
  • 2 Tbsp. 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
Place the chicken, butter, soup and onion in a slwo 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.

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